Preparation

sauté the onion in butter. add the meat, salt and pepper and boil until the liquid is dry. bathe with the brandy and let it evaporate. add the tomatoes in the blender and the wine. simmer for 1 hour. boil the rigatoni in salt water. when it is al dente, drain. serve with wine sauce sprinkled with Parmesan.
yield: 4 people

Ingredients

  • 1 packet of rigatoni pasta
  • 300g ground beef
  • 400g skinless and seedless tomatoes
  • 2 tablespoons butter
  • 1 glass of full-bodied red wine
  • 2 tablespoons brandy
  • 1 chopped onion
  • Salt and pepper to taste
  • grated Parmesan cheese