Chef Steff’s Bolognese Rigatoni

Ingredients:
1 lb. rigatoni pasta
1 lb. ground beef
4 oz. olive oil
1 Tbsp. fresh, chopped garlic
12 oz. tomato sauce (smooth, not chunky)
4 oz. melted butter
4 oz. heavy cream

• Pre-cook 1 lb. of rigatoni pasta (you can also use a different pasta, but rigatoni is recommended for this dish)
• Brown 1 lb. of ground beef and drain it of all drippings when done.
• In a large sautee skillet, add 1 Tbsp. of fresh, chopped garlic (approximately 2 cloves) to 4 ounces of olive oil. Brown the garlic slightly in the oil.
• Add the browned ground meat and sautee for 2 minutes.
• Add tomato sauce and simmer.
• Add 4 ounces of melted butter and 4 ounces of heavy cream and bring the sauce to a boil.
• Mix in the cooked pasta and cook the sauce and pasta for 4 more minutes. To finish, add salt and pepper to taste.

(serves 4-6)

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