Rigatoni with White Bolognese

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 344

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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5 years ago

★ ★ ★ ★ ★ 4/5

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Very good stuff. It takes a bit of time, but nothing is difficult.

I had about 1.25# meat, 5% ground beef and Hazan's Homemade Sausage, so adjusted quantities for this.
No carrots in house; I added some dried celery leaves to the carrots and onions.
Takes a bit of time, but there's nothing difficult here.

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