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.
Bolognese Sauce
Pasta
Garnish & Finish
Method
Bolognese Sauce
- 1
Build the soffritto
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes, stirring frequently, until vegetables are soft and lightly golden. Add garlic and cook for 30 seconds until fragrant.
- 2
Brown the beef
Add ground beef to the pot. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned and no pink remains. Season with salt and black pepper.
- 3
Develop the sauce
Stir in tomato paste and cook for 2 minutes to caramelize slightly. Deglaze with white wine and simmer until mostly reduced, about 3 minutes. Add crushed tomatoes, milk, heavy cream, and nutmeg. Reduce heat to low and gently simmer uncovered for 30–40 minutes, stirring occasionally, until thick and creamy.
Pasta
- 4
Cook the rigatoni
Bring a large pot of water to a rolling boil. Add salt and rigatoni. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- 5
Combine with sauce
Add cooked rigatoni directly to the bolognese sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
