Rigatoni Bolo Recipe
Make Rigatoni Bolo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook the Pasta
Add the rigatoni pasta to the boiling water and cook according to package instructions, usually about 10-12 minutes until al dente.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Making the Bolognese Sauce
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 5
Add Garlic
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- 6
Brown the Meat
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 7
- 8
Add Canned Tomatoes and Seasonings
Add the crushed canned tomatoes, oregano, salt, and black pepper. Stir well to combine and bring to a simmer.
- 9
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally.
- 10
Finish with Milk and Cheese
Stir in the milk and grated Parmesan cheese. Cook for an additional 5 minutes.
Combining and Serving
- 11
Combine Pasta and Sauce
Add the drained rigatoni to the Bolognese sauce. Toss gently to combine, adding reserved pasta water as needed for desired consistency.
- 12
Serve
Divide the rigatoni Bolognese among serving plates. Garnish with additional grated Parmesan cheese if desired.
