Rigatoni Bolognese is a classic Italian dish that combines tube-shaped pasta (rigatoni) with a rich and flavorful meat sauce known as Bolognese sauce. Here’s a simple recipe you can try:
Ingredients:
- 1 pound (450g) rigatoni pasta
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef or a mix of beef and pork
- 1/2 cup (120ml) red wine (optional)
- 2 cans (28 ounces/800g each) crushed tomatoes
- 1 cup (240ml) whole milk
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Parmesan cheese, grated (for serving)
Instructions:
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
- Prepare the Bolognese Sauce:
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes.
- Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
- Add Liquid Ingredients:
- If using red wine, pour it into the skillet and let it simmer until it reduces by half.
- Stir in crushed tomatoes and bring the mixture to a simmer.
- Simmer and Season:
- Add milk, dried oregano, dried thyme, nutmeg, salt, and pepper. Stir well.
- Reduce the heat to low and let the sauce simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
- Combine with Pasta:
- Once the sauce has thickened, add the cooked rigatoni to the pot. Toss the pasta until well coated with the Bolognese sauce.
- Serve:
- Serve the Rigatoni Bolognese hot, garnished with grated Parmesan cheese.
Enjoy your delicious Rigatoni Bolognese!
