Bolognese with Rigatoni

This thick Bolognese with rigatoni combines a rich, slow-cooked meat sauce with hearty pasta, making it an ideal dish for a comforting and flavourful meal. Serving suggestions include freshly grated Parmesan, chopped herbs, garlic bread, a simple green salad, and a robust red wine.

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings People

Ingredients

Bolognese Sauce Ingredients:

2 tbsp olive oil
1 large onion finely chopped
2 medium carrots finely chopped
2 stalks celery finely chopped
500 g beef minced
250 g pork minced
200 ml red wine drinkable quality
800 g chopped tomatoes tinned
2 tbsp tomato paste puree
2 leaves bay
salt to taste
pepper to taste
200 ml whole milk double cream

Rigatoni Ingredients:

500 g rigatoni pasta
salt for boiling water

To Serve:

Parmesan Pecorino Romano
1/3 bunch basil parsley

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 10 minutes.
2 tbsp olive oil, 1 large onion, 2 medium carrots, 2 stalks celery
Add the minced beef and pork to the pot. Cook until browned, breaking up the meat with a spoon as it cooks.
500 g beef, 250 g pork
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine has reduced slightly.
200 ml red wine
Stir in the chopped tomatoes and tomato paste. Add the bay leaves and season with salt and pepper. Reduce the heat to low and let the sauce simmer gently for at least 2 hours, stirring occasionally.
800 g chopped tomatoes, 2 tbsp tomato paste, 2 leaves bay, salt, pepper
About 10 minutes before the sauce is finished, stir in the milk or cream. Allow the sauce to simmer for the remaining time to thicken and develop a rich, velvety texture.
200 ml whole milk
About 20 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set aside.
500 g rigatoni pasta, salt
Toss the cooked rigatoni with the Bolognese sauce until the pasta is well coated.
Parmesan, 1/3 bunch basil
Serve the Bolognese with rigatoni hot, topped with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of chopped fresh basil or parsley.

Nutrition