Rigatoni with Bolognese Sauce
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Cook time: 
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Fresh veggies and wine lend an earthy flavor to this rich bolognese sauce
  • 1½ C. hot water
  • 3 carrots, peeled and chopped finely
  • 1 onion, peeled and chopped finely
  • 1 red pepper, seeded and chopped finely
  • 3 garlic cloves
  • ¼ C. extra virgin olive oil
  • 2 tsp. fresh thyme leaves
  • 1 tsp. chopped fresh oregano leaves
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 pkg. white mushrooms, chopped coarsely
  • 1 can tomato paste
  • 1 can tomato sauce
  • ⅔ C. red wine
  • ½ cup mascarpone cheese
  • 1 pound rigatoni pasta, cooked
  • ⅔ cup Parmesan cheese
  • One ring Italian sausage (optional) sliced
  1. Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the carrots, onion, red pepper, and garlic. Saute until tender. Add the thyme, oregano, salt, pepper, mushrooms, sliced sausage (optional), tomato paste and tomato sauce. Stir until sauce begins to thicken (about 5-6 minutes) and mushrooms are soft. Add the wine, and reduce heat. Cover. Simmer for 10-15 minutes. Add mascarpone cheese.
  2. Pour your bolognese sauce over cooked rigatoni in a large casserole baking dish. Top with grated Parmesan and bake until cheese bubbles.
Recipe by Frugal Bites at http://frugalbites.com/rigatoni-with-bolognese-sauce/