Rigatoni Bolognese Recipe

Directions

1. 1

   Prepare the Meatballs

   In a mixing bowl, combine the ground beef, ground pork, beaten egg, breadcrumbs, minced garlic, salt, black pepper, and half of the chopped basil. Mix until well combined.

2. 2

   Form the Meatballs

   Shape the meat mixture into small balls, about 2.5 cm in diameter. Set aside on a plate.

3. 3

   Cook the Meatballs

   In a large skillet, heat 2 tablespoons of Texas olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs and set aside.

4. 4

   Prepare the Sauce Base

   In the same skillet, add the remaining tablespoon of Texas olive oil. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.

5. 5

   Add Flavor to the Sauce

   Stir in the minced garlic and cook for another minute until fragrant. Then, add the crushed tomatoes and red wine.

6. 6

   Season the Sauce

   Add salt, black pepper, dried oregano, and the remaining basil. Bring the sauce to a simmer.

7. 7

   Combine Meatballs and Sauce

   Return the meatballs to the skillet and simmer in the sauce for about 20 minutes, allowing the flavors to meld.

8. 8

   Cook the Rigatoni

   Meanwhile, cook the rigatoni pasta according to package instructions in salted water until al dente. Drain and set aside.

9. 9

   Serve

   Toss the rigatoni with the Bolognese sauce and meatballs. Serve hot, garnished with grated Pecorino Romano cheese on top.