Rigatoni in Tomato and Red Wine Sauce

To watch this Video-Recipe please click HERE!!

Hi everyone today´s recipe is an original recipe from Jaime Marin of Comiendo Rico. I hope
you enjoy my version. Enjoy!

Serves 4-6

  • 1 lb. Rigatoni (or any other pasta you like)
  • 20oz Ground meat (I used turkey)
  • 1 1/2 cups Baby Porto Bello mushrooms cut in thin slices
  • 4 garlic cloves finely chopped
  • 1 whole garlic clove to cook the pasta
  • 3 tablespoons of fresh thyme
  • 1 sprig of fresh basil
  • 1 red onion finely chopped
  • 1/2 cup fresh parsley
  • 1 cup or red wine
  • 2 tablespoon of chicken flavor bouillon
  • 2 bay leaves
  • 2 tablespoons of Extra Virgin Olive oil
  • Parmesan cheese to taste, to garnish
  • 1/4 teaspoon of ground cinnamon
  • 1 28oz can of crushed tomatoes

Cook the pasta in boiling water. Season the water with plenty of salt, a splash of extra virgin olive oil,
1 garlic clove, and 2 bay leaves. Cook the pasta until "Al Dente", then drain and set aside. Until ready to use.

In a large saucepan, on medium heat, heat 1 tablespoon of extra virgin olive oil and saute 3/4 of the chopped onion for 1 minute, add in half the chopped garlic and continue to saute for another minute; add in about 2 tablespoons of fresh thyme, give it a quick stir, and season with 1 tablespoon of chicken flavor bouillon and  black pepper to taste, cook for about 1 minute, then add in the crushed tomatoes, a sprig of basil and a pinch of Cinnamon, let it cook on low heat until it comes to a boil.

In the meantime, in a large skillet on medium heat, add 1 tablespoon of extra virgin olive oil,
and cook the rest of the onion, the rest of the garlic, and 1 tablespoon of fresh thyme, season this with a pinch of salt, black pepper to taste and 1 tablespoon of chicken flavor bouillon, cook for about 2 minutes just to soften the garlic and onion a little bit, then add in the meat, break it down with a spoon, and cook until golden brown,

Once the meat is done, mix it with the tomato sauce, add in the mushrooms, and the red wine, cook for another 5 minutes or until the mushrooms are soft. Once the mushrooms are done, remove the basil sprig from the sauce, taste the flavor, add more salt and pepper if needed.  Mix in the fresh parsley, give it a quick stir.

Serve the sauce over the pasta, or mix in the pasta with the sauce and then serve.  Garnish with more fresh parsley and Parmesan Cheese to taste.