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Sausage and Rigatoni Casserole
Serve with garlic bread and olives for a truely gorgeous meal.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Alcohol, Beef, Pasta, Rigatoni, Sausage, Stock
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
20
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
10
people
Calories:
435
kcal
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Ingredients
Metric
Imperial
2
tbsp
olive oil
1
lb
beef
stewing meat cubed
1
lb
Italian sausage
cut into 1-inch (3 cm) pieces
2
large
onions
chopped
4-6
cloves
garlic
finely chopped
2
cans
tomato sauce
1
can
tomato paste
3
cups
beef stock
2
cups
dry red wine
2
tsp
dried oregano
Salt
1
lb
rigatoni
450 g
basil
garnish
Instructions
Heat the oil in a skillet and brown the stew meat and sausages in batches.
1 lb beef,
1 lb Italian sausage,
2 tbsp olive oil
Transfer to a baking dish. In the same skillet, saute the onions and garlic until tender but not brown, about 5 minutes.
2 large onions,
4-6 cloves garlic
Transfer to the baking dish and add the remaining ingredients except the rigatoni and garnish.
2 cans tomato sauce,
1 can tomato paste,
3 cups beef stock,
2 cups dry red wine,
2 tsp dried oregano,
Salt,
basil
Stir to combine well and bake covered in a preheated 325 (165C) oven until the meats are tender, 1 1/2 to 2 hours.
Add the rigatoni and bake uncovered an additional 20 minutes.
1 lb rigatoni
Nutrition
Calories:
435
kcal
|
Carbohydrates:
18
g
|
Protein:
25
g
|
Fat:
25
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
68
mg
|
Sodium:
1169
mg
|
Potassium:
356
mg
|
Fiber:
1
g
|
Sugar:
1
g