Rigatoni Bolognese
February 28, 2024
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Notes
This sauce is good to go in 30 minutes if need be, however, as stated in the recipe, the longer you cook it, the better it tastes.
Ingredients
- 1 pound mezzi rigatoni pasta (or pasta of your choice)
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 pound ground beef
- 6 oz. can of tomato paste
- 1/2 cup red wine
- 1 cup beef broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Grated pecorino Romano cheese for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
- Push the vegetables to the side of the skillet and add the ground beef to the center. Break up the beef with a wooden spoon and cook until browned, about 5-7 minutes.
- Stir in the tomato paste, coating the meat and vegetables evenly. Cook for another 2-3 minutes to toast the tomato paste slightly.
- Pour in the red wine and beef broth, scraping any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat to low. Stir in the heavy cream and season with salt and pepper to taste. Let it simmer gently for at least 30 minutes, but ideally 2 or more hours if possible to allow the flavors to meld and the sauce to thicken slightly.
- While the sauce is simmering, cook the mezzi rigatoni pasta according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- Add the cooked pasta to the skillet with the bolognese sauce, tossing until the pasta is well coated. If the sauce is too thick, you can add a bit of reserved pasta water to loosen it up.
- Serve and top with grated pecorino Romano cheese.
