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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
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 Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
Add Garlic and Meat
Stir in the minced garlic and cook for an additional minute. Then, add the ground beef and ground pork. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
Deglaze with Wine
Pour in the red wine and let it simmer for a few minutes until most of the liquid has evaporated.
Add Tomatoes and Seasonings
Add the crushed tomatoes, salt, black pepper, and dried oregano. Stir well and bring to a simmer. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally.
Combine with Pasta
Once the ragu is ready, add the cooked rigatoni to the sauce. Toss to combine and heat through.
Serve
Plate the rigatoni bolognese, sprinkle with grated Parmesan cheese, and garnish with fresh basil leaves.
