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  • Wild Game Gourmet


If you are craving pasta and looking for a way to shake things up, here you go. I had to many ripe tomatoes from the harvest. Looking for creative ways to use them without doing more canning, I thought about a lovely meal we had when we traveled to the Napa Valley. I certainly have my own twist on this traditional Italian dish but I think you will appreciate the simplicity and heartiness of it.

Prep time: 20 minutes

Cook time: 1 hr

Servings: 8


1 ½ - 2 lbs ground meat

1/4 cup olive oil

1 large onion, chopped

3 garlic cloves, chopped

3 celery stalks, chopped.

3 carrots, chopped

8 medium fresh tomatoes, chopped (no need to peel them)

1 6 oz can tomato paste

½ cup red wine

1 bay leaf

1 Tbsp dried oregano

1 Tbsp dried basil

1 Tbsp dried marjoram

1 tsp crushed red pepper flakes

8 fresh basil leaves, chopped

Garlic salt and freshly ground black pepper

1/4 cup grated Italian cheese blend

1 package rigatoni pasta


-In large skillet heat ½ of the olive oil on medium heat

-Add ½ of the chopped onion, garlic, celery and carrots, and dry seasonings, stirring frequently

-In a separate skillet heat the remaining olive oil on medium

-Add ground meat and remaining onion

-Stir until meat is browned

-Add meat to vegetable mixture

-Stir in tomatoes, tomato paste and red wine

-Salt and pepper sparingly (keep taste testing and add more if needed)

-Once mixture is completely blended, cover and reduce to low heat

-Let simmer 30-45 minutes

-Prepare pasta according to directions approximately 20 minutes before your sauce will be done

-Top with fresh grated cheese and basil

Pairs well with garlic bread

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