Rigatoni Alla Bolognese Recipe
traditional Bolognese veal ragu
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Ingredients
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Pasta
Ragu
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Ragu Preparation
- 2
- 3
Cook the Veal
Add the ground veal to the skillet, breaking it apart with a wooden spoon. Cook for about 10 minutes until the meat is browned and cooked through.
- 4
Add Wine and Simmer
Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
- 5
Add Tomatoes and Milk
Stir in the crushed tomatoes, milk, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 30-40 minutes, stirring occasionally until thickened.
- 6
Finish the Ragu
Once the ragu has thickened, taste and adjust seasoning if needed. Stir in the grated Parmesan cheese and fresh basil leaves.
Combine and Serve
- 7
Combine Pasta and Ragu
Add the cooked rigatoni to the ragu, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 8
Serve
Plate the rigatoni alla Bolognese and garnish with additional Parmesan cheese and basil leaves. Serve hot.
