Red Wine Infused Rigatoni Bolognese Recipe
pork and beef bolognese, pancetta, 24 month aged parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Bolognese Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crisp. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
- 3
Add the Meats
Stir in the ground beef and ground pork, cooking until browned. Add the minced garlic and cook for another minute.
- 4
- 5
Add the Tomatoes
Stir in the crushed tomatoes, and season with salt and black pepper. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- 6
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce and toss to coat well. Cook for an additional 2-3 minutes to combine the flavors.
- 7
Serve
Serve the rigatoni bolognese hot, topped with grated Parmigiano Reggiano and fresh basil.