Rigatoni Bolognese from Armondo Cioccke

Posted at: 09/06/2013 12:04 PM
Updated at: 09/07/2013 11:19 AM
By: Amy Adamchick

Rigatoni Bolognese from Armondo Cioccke of Cornell's Restaurant

1lb- 80/20 Ground Beef

1/2 lb. Rigatoni

1- Stick of Salted Butter

2- Carrots chopped

1- Small Onion chopped

1- Tablespoon of Fennel Seed

2 Tablespoons of Olive Oil

1- Cup of Tomato sauce

Salt and Pepper

In a heavy based skillet add the Olive Oil under medium-high heat. When hot, add the chopped Onions and Carrots, sauté until soft. Add the Ground Beef and brown.

Once the Ground beef is cooked add Butter, Tomato sauce, Salt, Pepper and Rigatonis then toss.

Serve with Grated Romano Cheese and Fresh basil