"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rigatoni Recipe

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This recipe for Rigatoni, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don Sword
Added: Sunday, May 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Boxes of Rigatoni Pasta
1 Lb. Ground Beef
1 Pkg. of Sweet Italian Sausage Links
1 lb. of Mozzarella Cheese (Block)
1 Jar of Pasta Sauce (Or make your own)
1 Small Jar of Extra Virgin Olive Oil
1 Small Jar of Oregano
1 Small Jar of Basil

Directions:
Directions:
Making the sauce:
Brown the sausage links in a large pan and remove to a cutting board. In the same pan, brown the ground beef (Add salt, pepper, garlic, basil and oregano to suit). While ground beef is cooking, slice up the sausage into thin medallions and place back into the pan towards the end of the cooking cycle. Once the meat is completely browned, add the sauce and season again to taste. Allow to cook while pasta is cooking.

Making the Pasta:
Bring water to a boil in a large pot. Add a tsp. of salt and stir till itís dissolved. (For timing purposes, add pasta after the sauce has been added to the meat.) The cooking time is on the box, but youíll want to taste test the thicker pastas.

Combining & baking:
After the pasta is drained, pour it back into the large pot. Then pour in the meat sauce and blend ingredients. Pour into one large, or two smaller pans. Sprinkle the grated cheese, olive oil, basil and oregano. Bake 400 degrees until cheese is melted (About 5 to 10 Minutes)


 

 

 

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