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Rigatoni with Meat Sauce




Source of Recipe


Rachel Ray


List of Ingredients




1 lb. ground meat loaf mix, pork, beef and veal
10 Crimini mushrooms, chopped fine
1 cooking onion, minced
2 cloves garlic, minced
1 cup beef broth
1/2 tsp. nutmeg, two pinches
1 can (28 oz.) crushed tomatoes
20 basil leaves
Coarse salt
black pepper
1/4 tsp. a shake or two, crushed red pepper flakes
1 lb. rigatoni



Recipe




Brown ground pork, beef and veal over medium high heat in a deep skillet or frying pan. Remove from pan and place in a bowl. Set aside.

Return pan to heat. Cook mushrooms, onions and garlic in drippings until tender and golden, about ten minutes.

Return meats to pan. Add broth. Stir up all of the good gunk from the bottom of the pan. Add nutmeg and tomatoes.

Pile basil leaves on top of one another into two piles. Roll piles into logs and cut into thin slices. Stir basil into sauce. Season with salt, pepper and crushed red pepper.

Serve over hot rigatoni cooked according to package directions.