Rigatoni with Fast Bolognese Sauce
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground top sirloin||1 1⁄2 Pound|
|Filetto sauce||4 Cup (64 tbs)|
|Mushrooms||6 Medium, thinly sliced, sauteed in butter 2 minutes|
|Chicken livers||8 Large, trimmed, coarsely chopped|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Rigatoni pasta||1 Pound, cooked al dente, drained (Large Grooved Pasta Tubes)|
|Grated cheese||1 Cup (16 tbs) (Asiago Or Parmesan)|
In a pot, heat the oil and saute the garlic until soft.
Stir in the ground meat, season with salt and pepper, cook 6 minutes over medium heat, breaking the meat as it cooks.
The meat should be pink.
To the pot containing the ground meat add the Filetto Sauce, the mushrooms, and the chicken livers; simmer for 5 minutes, or until the livers are cooked but pink inside.
Stir in the heavy cream.
When the sauce is hot, toss half of it with the hot cooked pasta; add 1/2 cup of cheese, toss again.
Serve the remaining sauce spooned on top of the individual servings.
Sprinkle each with the rest of the cheese.
Sit back and listen to the cheers.