This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).
160 g | tortiglioni, or penne | 2 1/4 cups | |
2/3 cup | Bolognese Meat Sauce | 170 mL | |
2 tbsp | pasta cooking water | 30 mL | |
2 tsp | butter, unsalted | 9 g | |
2 tbsp | Parmesan cheese [optional] | 6 g | |
1 pinch | salt [optional] | 0.2 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (220 g)
Amount % Daily Value |
Calories 450 |
Fat 12 g 18 % |
Saturated
5 g
26 % |
Cholesterol 30 mg |
Sodium 300 mg 13 % |
Carbohydrate 65 g 22 % |
Fibre 4 g 17 % |
Sugars 4 g |
Net Carbs 61 g |
Protein 20 g |
Vitamin A 25 % |
Vitamin C 9 % |
Calcium 4 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | ½ |
Milk and Alternatives | 0 |
Meat and Alternatives | 1 |
Fats | 2 |
Drank the rest of the white wine the night before, so substituted sweet vermouth. Very tasty recipe. Very thick - Leftovers could be added to tomato sauce for a second meal.
It tastes like in Italy. I am so glad I finally got the secret revealed. Thanks SOSCuisine!