Bolognese Recipe
Rigatoni pasta, signature meat blend, carrots, celery, and onions, in a red sauce.
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Ingredients
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Pasta
Meat Blend
Vegetables
Sauce
Garnish
Method
Cooking the Sauce
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and onions are translucent.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Brown the Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking the meat apart with a spoon, about 8-10 minutes.
- 5
- 6
Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, tomato paste, dried oregano, salt, black pepper, and bay leaf. Bring to a simmer.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. Longer simmering will deepen the flavors.
Cooking the Pasta
- 8
Cook the Pasta
In a large pot, bring water to a boil. Add salt and the rigatoni pasta. Cook according to package instructions until al dente, usually about 10-12 minutes.
- 9
Drain the Pasta
Reserve a cup of pasta water, then drain the rigatoni in a colander.
Combining and Serving
- 10
Combine Pasta and Sauce
Add the drained rigatoni to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 11
Serve
Plate the pasta and sauce, then garnish with grated Parmesan cheese and fresh basil leaves.