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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a hearty and richly flavored Italian pasta dish that features slow-simmered ground beef and pork in a tomato-based sauce, perfectly paired with ridged rigatoni pasta. This comforting meal delights with deep, savory flavors and a velvety texture, making it ideal for family dinners, leftovers, and special occasions alike.

Ingredients

Scale

Meats

  • 250g ground beef
  • 250g ground pork

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced

Tomatoes and Sauce Base

  • 2 tablespoons tomato paste
  • 400g crushed tomatoes (canned or fresh)
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Liquids

  • 125ml red wine
  • 125ml milk or heavy cream
  • 2 tablespoons olive oil

Pasta and Toppings

  • 400g rigatoni pasta
  • Freshly grated Parmesan cheese, for serving
  • Chopped fresh parsley or basil, for garnish (optional)

Instructions

  1. Prepare the Soffritto: Finely chop onions, carrots, and celery. Heat olive oil in a large pan over medium heat and gently sauté the chopped vegetables until they are soft and golden, forming a fragrant, sweet aromatic base.
  2. Brown the Meat: Add ground beef and pork to the pan. Break the meat up with a wooden spoon and cook over medium heat until browned and caramelized, locking in the rich flavors essential to the sauce.
  3. Deglaze with Wine: Pour in red wine to deglaze the pan, scraping the browned bits from the bottom. Let the wine simmer and reduce slightly to concentrate its flavors, adding depth to the sauce.
  4. Add Tomatoes and Simmer: Stir in tomato paste, crushed tomatoes, bay leaves, and thyme. Reduce the heat to low and let the sauce simmer gently for at least one hour, allowing flavors to meld and the sauce to thicken.
  5. Finish with Milk and Seasoning: Pour in milk or cream to soften the acidity of the tomatoes and achieve a smooth, velvety texture. Taste, then season with salt and freshly ground black pepper to balance the flavors.
  6. Cook Rigatoni Pasta: Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain the pasta, reserving a cup of pasta water. Toss the rigatoni with the Bolognese sauce, adding a splash of reserved pasta water if needed to help the sauce cling to the pasta.
  7. Serve: Plate the rigatoni topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley or basil, if desired. Serve immediately for the best flavor and texture.

Notes

  • Simmer the sauce low and slow for at least one hour to develop rich, layered flavors.
  • Using a blend of ground beef and pork ensures a perfect balance of lean and fat for tenderness and flavor.
  • Caramelizing the soffritto (onions, carrot, celery) is key to adding natural sweetness and complexity.
  • Reserve pasta water to adjust the sauce’s consistency and help it adhere better to the rigatoni.
  • Rigatoni Bolognese is best enjoyed fresh but keeps well refrigerated for up to 3 days.
  • Freeze sauce and pasta separately for up to 2 months for convenient meal prep.

Nutrition

Keywords: Rigatoni Bolognese, Italian pasta, meat sauce, slow simmered sauce, comfort food, family dinner

Find it online: https://mydishez.com/rigatoni-bolognese/