Description
A classic Italian dish, Rigatoni Bolognese combines hearty, slow-simmered meat sauce with perfectly cooked rigatoni pasta. Rich, savory, and satisfying, this dish is the epitome of comfort food with deep, complex flavors.
Ingredients
For the Rigatoni Bolognese:
- 1 lb (450g) rigatoni pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb (450g) ground beef
- ½ lb (225g) ground pork
- 1 cup dry red wine
- 2 cups whole milk
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Start by preparing all of your ingredients. Finely chop the onion, peel and dice the carrots, and dice the celery. Mince the garlic as well. These vegetables, along with the garlic, form the base of the Bolognese sauce and will provide depth of flavor.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, for about 8-10 minutes, until they begin to soften and the onions become translucent. This process is known as making a “soffritto,” the foundation of many Italian sauces. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Once the vegetables are soft and fragrant, add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook, stirring occasionally, until the meat is browned and no longer pink, about 8-10 minutes. Make sure the meat is cooked thoroughly and well-browned for the best flavor. The caramelization of the meat will add depth to the sauce.
Once the meat is browned, add the red wine to the pot. Stir to combine and let the wine simmer for 3-4 minutes, allowing it to reduce slightly and cook off the alcohol. This process, called deglazing, helps to lift any browned bits from the bottom of the pot, adding even more flavor to the sauce.
Next, add the milk to the pot. Stir well to incorporate the milk into the meat and vegetable mixture. Let the milk simmer for about 5 minutes, allowing it to reduce slightly and tenderize the meat. After the milk has reduced, add the crushed tomatoes and tomato paste to the pot. Stir everything together, ensuring the tomato paste is fully incorporated into the sauce.
Add the dried oregano, dried basil, and bay leaf to the pot. Season with salt and freshly ground black pepper to taste. Stir the sauce well, ensuring all the ingredients are evenly distributed.
Lower the heat to low and let the sauce simmer, uncovered, for 1 to 1 ½ hours. Stir occasionally, and allow the sauce to thicken and develop rich, deep flavors. As it simmers, the sauce will reduce and become more concentrated. Taste the sauce periodically and adjust the seasoning with more salt, pepper, or herbs, if needed. The longer the sauce simmers, the richer and more flavorful it will become.
While the Bolognese sauce is simmering, cook the rigatoni pasta. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it’s al dente, typically about 10-12 minutes. Once the pasta is cooked, drain it, reserving about 1 cup of the pasta water for later use.
Once the sauce is ready and the pasta is cooked, add the rigatoni to the pot with the Bolognese sauce. Toss the pasta in the sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly. The sauce should cling to the rigatoni, filling the ridges of the pasta with its rich flavor.
Plate the Rigatoni Bolognese in individual servings, topping each portion with freshly grated Parmesan cheese. You can also garnish with chopped fresh parsley or basil for an extra burst of color and freshness.
Serve the Rigatoni Bolognese hot and enjoy! This dish pairs beautifully with a simple green salad and a glass of red wine, making it a perfect meal for a family dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Calories: 600-700 kcal
- Fat: 28-35g
- Carbohydrates: 55-65g
- Protein: 35g