Ragu Alla Bolognese Recipe
Rigatoni Pasta & House Made Bolognese Sauce
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Ingredients
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Pasta
Bolognese Sauce
Method
Pasta
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside.
Bolognese Sauce
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Add Garlic
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Brown the Meat
Add the ground beef and ground pork to the pan. Cook, stirring frequently, until the meat is browned and cooked through, about 8-10 minutes.
- 5
Incorporate Tomato Paste
Stir in the tomato paste and cook for 2-3 minutes, allowing the paste to caramelize slightly and deepen in flavor.
- 6
Add Crushed Tomatoes and Wine
Pour in the crushed canned tomatoes and red wine. Stir to combine and bring the mixture to a gentle simmer.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer uncovered for about 30 minutes, stirring occasionally.
- 8
Add Milk and Season
Stir in the milk and season the sauce with salt and black pepper to taste. Allow to simmer for an additional 10 minutes.
- 9
Finish with Fresh Basil
Remove the sauce from heat and stir in the chopped fresh basil.
Serving
- 10
Combine and Serve
Toss the cooked rigatoni with the bolognese sauce until well coated. Serve hot, topped with grated Parmesan cheese.