Rigatoni Bolognese Recipe

Name: Bravo! Italian Kitchens Rigatoni Bolognese Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Rigatoni pasta; 300 g Ground beef; 200 g Ground pork; 1 medium Onion, chopped; 1 medium Carrot, diced; 1 stalk Celery, diced; 3 cloves Garlic, minced; 400 g Canned tomatoes, crushed; 2 tbs Tomato paste; 150 ml Red wine; 100 ml Milk; 2 tbs Olive oil; 50 g Parmesan cheese, grated; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried oregano; 1 tsp Dried basil

Inspired by Bravo! Italian Kitchen

Time1h

Serves4

Rigatoni, classic Bolognese meat sauce, Parmesan

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Ingredients

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Ingredients

14 1/8 oz (400 g) Montebello Rigatoni

10.6 oz (300 g) Ground beef

7.05 oz (200 g) Ground pork

1 medium Onion, chopped

1 medium Carrot, diced

1 stalk Celery, diced

3 cloves Garlic, minced

14 1/8 oz (400 g) Canned tomatoes, crushed

2 tbs Tomato paste

5/8 cup (150 ml) Red wine

0.42 cup (100 ml) Milk

2 tbs olive oil

1 3/4 oz (50 g) Parmesan cheese, grated

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Dried oregano

1 tsp Dried basil

Method

Directions

Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Prepare the Bolognese Sauce

In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes.

Add Garlic and Meat

Stir in the minced garlic and cook for 1 minute. Add the ground beef and pork, cooking until browned, about 8-10 minutes. Drain excess fat.

Add Wine and Tomatoes

Pour in the red wine and let it simmer until reduced by half. Add crushed tomatoes, tomato paste, salt, pepper, oregano, and basil. Stir well.

Simmer the Sauce

Reduce heat to low, cover, and let the sauce simmer for about 30 minutes, stirring occasionally.

Add Milk

Stir in the milk and let it simmer for an additional 10 minutes.

Combine with Pasta

Toss the cooked rigatoni with the Bolognese sauce until well coated.

Serve

Serve hot, garnished with grated Parmesan cheese.

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