Rigatoni cooked in sauce

Rigatoni cooked in sauce

A tasty recipe of Tuscany.


First of all, prepare the meat sauce by chopping up all the vegetables ( except the tomato) and browning them in 6 tablespoons of extra virgin olive oil. When they have taken on color, add the minced meat, raise the heat and cook over a medium flame for about 15 minutes, stirring frequently with a wooden spoon

Add the tomatoes or the purée, season with salt and pepper and leave to simmer very gently for an hour ( but it is fine if you allow it to cook for longer), stirring with a wooden spoon form time to time.

Cook the rigatoni in plenty of salted, boiling water and drain when the pasta id practically half-cooked. Put the ragù into a large saucepan, put in the rigatoni and allow to finish cooking – the Italian term “strascicati” means “dragged through the sauce”.


Ingredients for 4 people:

  • 350 g rigatoni pasta

  • 300 g lean minced meat

  • 1 rather large red skinned onion

  • 1  stick of celery

  • 1 carrot

  • 5 ripe tomatoes ( or 1/2 L home-made tomato sauce)

  • Extra virgin olive oil

  • Salt to taste

  • Pepper to taste

  • Difficutly: medium
  • Preparation: 20 min.
  • Cooking: 60 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524