Summer stew Bolognese contains a lot of tomatoes and a lot of fragrant Basilica together, these two ingredients fill the dish with bright taste and aromatic paints. Cook based stew ground beef with vegetables and stir in boiled pasta and cheese. Instead of spaghetti or tagliatelle more traditional for bolognese take the wide rigatoni tubes. Due to their shape they absorb a lot of sauce, and your pasta will become a real taste the bomb. It is quickly prepared from simple ingredients and is suitable as for an ordinary family dinner, or for special occasions. value of one serving: (4 total) Calories 580, total fat 20 g., saturated fats, proteins 36 g, carbohydrates 65 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 280 gr rigatoni paste (about 3 tablespoons)
- 2 tbsp. l (30 gr.) Butter
- 1 small onion, diced
- 2 small carrots, diced in small cubes
- 4 garlic cloves, minced
- 450 gr ground beef
- 2 tbsp. l tomato paste
- 1/4 Art. dry white wine
- 3 tbsp. cherry tomatoes of different colors, cut in half
- 0.5 tbsp. fresh basil torn
- 2 tbsp. l grated parmesan + additionally for serving
Recipes with similar ingredients: rigatoni paste, ground beef, cheese parmesan, cherry tomatoes, white wine, basil
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Add the pasta and boil according to recommendation on packaging to al dente, about 12 minutes. Cast separately 3/4 tbsp. water from under the paste, drain the rest.
- Meanwhile, in a large frying pan over moderate heat melt the butter. Add onions, carrots, garlic, 1/4 tsp. salt and a little ground black pepper. Fry periodically stirring until soft, 6-8 minutes. Add ground beef, 1/4 tsp. salt and a little ground black pepper and fry, breaking meat until it does not darken, about 4 minutes. Add tomato paste and cook, evenly distributing all the ingredients, 1 minute.
- Pour in the wine and boil until all the liquid is almost completely evaporate, 1-2 minutes. Add 0.5 tbsp. water in which it was cooked pasta, tomatoes and half basil. Bring to a boil, then reduce heat and simmer, while boiling, until the tomatoes begin to burst and the mixture does not look like sauce, 4-7 minutes.
- Add cheese to the sauce, then mix the pasta, salt and pepper and mix by adding more water if necessary to make the sauce more liquid. Put the pasta in plates and sprinkle with the remaining basil and parmesan.
