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This pasta bolognese is a little lighter than most, prepared with ground veal. Sophisticated flavors, yet easy enough to prepare on a weeknight. Click here to watch the entire show!
1 box Tuscanini Rigatoni Pasta or your favorite pasta, prepared al dente
5 cloves garlic, peeled and minced, divided
olive oil, for frying
1 tablespoon salt, divided
2 teaspoons fresh cracked Gefen Black Pepper, divided
4 tomatoes on the vine, diced
4 ounces Tuscanini Tomato Paste (about 1/2 the tube)
3 sprigs marjoram, finely chopped
3 sprigs sage, finely chopped
3 sprigs tarragon, finely chopped
3 sprigs rosemary, finely chopped
3 sprigs basil, finely chopped
1 pound fresh ground veal
In a small saucepan on medium heat, heat up olive oil. Sauté half of the minced garlic with half a tablespoon salt and one teaspoon pepper. Mix until garlic turns translucent. Add in diced tomatoes and tomato paste, mixing well for about five minutes. Then add in the finely chopped herbs and wine, bring to a simmer, and turn down to low.
In a skillet, heat up more olive oil, adding the rest of the minced garlic, salt, and pepper. After about three minutes, add the ground veal and brown the meat for about five to seven minutes. Add the tomato sauce, mix together, and let simmer for 10 minutes.
Mix sauce with pasta right before serving. (See note.)
Plate, and garnish with some fresh cracked pepper and basil.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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