Rigatoni Cooked in Sauce

By 5har0n_nguy3n

Why Rigatoni and not just plain Penne? The reason is obvious: because the latter have a smooth surface, while the former are artistically ribbed and the beam sauce clings better.
In Tuscan families, this dish forms the basis of the canonical repertory of any good housewife-cum-cook. Choosing it in restaurants, on the contrary, is not always a good idea because it is often interpreted rather too freely. it is excellent served the following day even, a small ladle of water being added this time.

Ingredients

• 350 gr Rigatoni
• 300 gr Lean Minced meat
• 1 Rather Large Red-skinned Onion
• Extra Virgin Olive Oil
• 1 Carrot
• 1 Stick of Celery
• 5 Ripe Tomatoes or 1\2L Home-Made tomato Sauce

Details

Preparation time 90mins
Cooking time 90mins

Preparation

Step 1

First of All, prepare the meat sauce by chopping up all the vegetables (except the tomato) and browning them in 6 tablespoons of 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 purèe, season with salt and pepper and leave to simmer very gently for an hour (but it is fine of you allow it to cook for longer), stirring with a wooden spoon from time to time.
Cook the rigatoni in plenty of salted, boiling water and drain when the pasta is practically half-cooked.
Put the ragù into a large saucepan, pour in the rigatoni and allow to finish cooking.