Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla | Key Food

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Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

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Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Al Bronzo Mezzi Rigatoni with Tuscan Ragout - Barilla

Directions

1 Bring a large pot of water to a boil

2 Heat 2 tablespoons olive oil in a large skillet add onion, sage, rosemary and garlic allow the onion to sweat for 10 minutes over low heat

3 Add beef, pork and lamb cook until the meat begins to stick to the bottom of the pan deglaze with red wine and continue cooking until the liquid is reduced well discard the rosemary, sage and garlic

4 Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices add to the meat sauce along with chicken stock simmer until the liquid is evaporated season with salt and pepper

5 Cook pasta according to package directions drain and toss with the sauce

6 Finish with cheese and remaining olive oil.

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Ready In: 40 minutes

Cook Time: 25 minutes

Preparation Time: 15 minutes

Serves:7 people

Ingredients

1 box of Barilla Al Bronzo Mezzi Rigatoni pasta

2 cups chicken stock

1 clove of garlic, gently pressed

4 tbsp extra virgin olive oil divided

2 fresh plum tomatoes

1/4 lb ground beef

1/4 lb ground lamb

1/4 lb ground pork

2 leaves of fresh sage

1/4 cup red wine

1 sprig of fresh rosemary

Grated Romano cheese to taste

1 white onion chopped

Ingredients were added to the list

Nutrition Facts

Recipe serves: 7 people

Serving size: 1

Directions

1 Bring a large pot of water to a boil

2 Heat 2 tablespoons olive oil in a large skillet add onion, sage, rosemary and garlic allow the onion to sweat for 10 minutes over low heat

3 Add beef, pork and lamb cook until the meat begins to stick to the bottom of the pan deglaze with red wine and continue cooking until the liquid is reduced well discard the rosemary, sage and garlic

4 Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices add to the meat sauce along with chicken stock simmer until the liquid is evaporated season with salt and pepper

5 Cook pasta according to package directions drain and toss with the sauce

6 Finish with cheese and remaining olive oil.

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