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Ro Gregg's "To Die For Rigatoni Pasta with Bolognese Sauce"

October 9, 2009

Not only does Ro Gregg design fabrics, she is also a great cook. She has shared one of her favorite recipes with us.

Rigatoni Pasta w/ Bolognese Sauce       


1 medium Vidallia onion finely chopped              Salt and Pepper to taste

1 medium carrot finely chopped                          Tubular pasta - follow instructions on box.

6 garlic cloves finely chopped

1 Tri-pack of veal, pork and hamburger

1 can crushed tomatoes

1 can tomato paste

1 cup red wine

Extra Virgin Olive Oil

Italian seasonings : Your choice to taste

Optional : A tad of cognac


1. Saute onion, carrot and galic in extra virgin olive oil until onion is translucent.

2. Stir in meat and brown meat. Add salt, pepper, oregano, basil or your choice of Italian seasoning to release flavor of spices.

3, When meat is finished browning, stir in one can of crushed tomatoes, tomato paste, 1 cup of red wine and a sprinkle of cognac. Cover and simmer on low heat for 1 hour or until the desired consistency is reached. Garnish pasta with fresh chopped parsley and basil.

4. Sit back and enjoy the compliments.

If you still feel like sewing after this delicious treat, here is a link to a free pattern download from Northcott Fabrics: Cambridge Square.



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1 Comment

Do you stuff the pasta or is it just cooked and the sauce spread over the top?

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