Rigatoni Bolognese Recipe
whipped ricotta, pecorino romano, basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
Add the minced garlic and cook for an additional minute until fragrant.
- 2
Brown the Meat
Increase the heat to medium-high, add the ground beef and ground pork. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
- 3
Add Wine and Tomatoes
Pour in the red wine and allow it to simmer for 2-3 minutes. Then, add the canned crushed tomatoes, dried oregano, salt, and black pepper to taste.
- 4
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally.
- 5
Cook the Pasta
Meanwhile, 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.
- 6
Combine and Serve
Once the sauce is ready, mix in the cooked rigatoni and chopped fresh basil. Serve the pasta topped with whipped ricotta and a sprinkle of grated Pecorino Romano cheese.
