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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1. Cook the rigatoni al dente and drain it.
2. Brown the sausage in a frying pan, cut into bite-size pieces and brown a little longer.
3. Put sausage on paper towels to remove excess fat.
5. Combine sauce, rigatoni, and sausage in casserole dish and bake at 350 for 30 minutes.
6. Sprinkle with mozzerella and bake an additional 15 minutes until cheese melts.
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Strobridge Meat Sauce
1 1/2 Pound(s) ground beef
2 bay leaves
417/10000 Ounce(s) black pepper
417/10000 Ounce(s) salt
4/23 Ounce(s) basil leaves
1/6 Ounce(s) oregano
2 1/2 Cup(s) water
6 Ounce(s) tomato paste
8 Ounce(s) tomato sauce
39/2500 Quart(s) vegetable oil
3 Pound(s) minced garlic
1/2 medium onion |
Directions:
1. Sautee onion and garlic in oil in a pot for ~5 minutes till soft. Begin browning ground beef in a separate pan.
2. Reduce heat to low, add all other ingredients to onions and garlic and mix thoroughly.
3. Drain fat from ground beef and add to sauce.
4. Simmer on low/warm for 1.5 hours, stirring every 15 minutes.
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