Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Yields

7

Directions

  1. Bring a large pot of water to a boil
  2. Heat 2 tablespoons olive oil in a large skillet; add onion, sage, rosemary and garlic; allow the onion to sweat for 10 minutes over low heat
  3. Add beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan; deglaze with red wine and continue cooking until the liquid is reduced well; discard the rosemary, sage and garlic
  4. Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices; add to the meat sauce along with chicken stock; simmer until the liquid is evaporated; season with salt and pepper
  5. Cook pasta according to package directions; drain and toss with the sauce
  6. Finish with cheese and remaining olive oil

Ingredients

  • 1 box of Barilla Al Bronzo Mezzi Rigatoni pasta
  • 4 tbsp extra virgin olive oil divided
  • 1 white onion chopped
  • 2 leaves of fresh sage
  • 1 sprig of fresh rosemary
  • 1 clove of garlic, gently pressed
  • 1/4 lb ground beef
  • 1/4 lb ground pork
  • 1/4 lb ground lamb
  • 1/4 cup red wine
  • 2 fresh plum tomatoes
  • 2 cups chicken stock
  • Salt and black pepper to taste
  • Grated Romano cheese to taste