Rigatoni with Meat and Mushroom Sauce

Rigatoni with meat and mushroom sauce is a substantial dish full of flavors. Here’s a classic Italian recipe you can follow:

Ingredients

• 350 g of rigatoni
• 300 g of ground meat (beef or pork)
• 250 g of champignon mushrooms, cleaned and sliced
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 400 g of tomato puree
• 100 ml of red wine
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish (optional)

Preparation

1. In a large pan, heat the extra virgin olive oil and sauté the chopped onion until it becomes translucent. Add the chopped garlic and sauté for a minute, being careful not to burn it.
2. Add the ground meat to the pan and cook until it’s well browned, breaking it up with a wooden spoon.
3. Pour in the red wine and let the alcohol evaporate on high heat.
4. Add the sliced mushrooms and let them cook until they are soft.
5. Pour in the tomato puree, season with salt and pepper, and let it simmer on moderate heat for about 20-30 minutes, until the sauce has thickened.
6. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni following the package instructions for al dente pasta.
7. Drain the rigatoni and add them to the meat and mushroom sauce, mixing well to coat the pasta with the sauce.
8. Serve the rigatoni hot, sprinkled with grated Parmesan cheese and, if you like, with some chopped fresh parsley.

Curiosity

Rigatoni is a type of pasta typically Roman and pairs well with hearty sauces like this one. The meat and mushroom sauce can vary in proportions and types of mushrooms used; some prefer to use porcini for a more intense flavor.

Here’s a delicious dish that combines Italian culinary tradition with the pleasure of well-seasoned pasta! I hope you enjoy it and have fun preparing it!