John Myers
Rigatoni Boscaiola
The perfect rigatoni boscaiola recipe with a picture and simple step-by-step instructions.
- 500 g Rigatoni
- 250 g Mixed minced meat
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 3 disc Cooked ham
- 1 Can Peas
- 200 g Mushrooms
- 1 Can Sieved tomatos
- 100 ml Cream
- Balsamic vinegar, red wine, salt, pepper, olive oil
- Parmesan
- 1. Rigatoni al dente Boil, strain, season with salt. 2. Slice the garlic, cut the onion into cubes, fry both in olive oil, add the minced meat and fry briefly, then add the ham, peas and mushrooms and fry briefly. 3. Deglaze the whole thing with a little balsamic vinegar and red wine, season with salt, pepper and let it boil down briefly. 4. Add the tomato strains, bring to the boil briefly, then add the cream and bring to the boil again. 5. If you like, season the sauce with salt and pepper. 6. Sprinkle the sauce over the pasta and sprinkle with Parmesan.
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