Rigatoni Alla Bolognese Recipe
housemade Bolognese sauce, imported rigatoni pasta
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Bolognese Sauce
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.
- 2
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Add the ground beef and ground pork to the pan, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- 4
Pour in the red wine and allow it to simmer for about 3-4 minutes until it reduces slightly.
- 5
Stir in the crushed tomatoes, tomato paste, milk, salt, and black pepper. Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.
- 6
Cook the Rigatoni
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.
- 7
Once cooked, drain the pasta and reserve about 1 cup of the pasta cooking water.
- 8
Combine and Serve
Add the cooked rigatoni to the Bolognese sauce, mixing well to coat the pasta. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- 9
Serve hot, topped with grated Parmesan cheese.
