Rigatoni Bolognese Recipe
classic ragu | parmigiano reggiano
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Ingredients
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Pasta
Bolognese Sauce
To Serve
Method
Cooking the Pasta
- 1
Cook Rigatoni
In a large pot of salted boiling water, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain
Once cooked, drain the pasta and reserve about 1 cup of pasta water. Set aside.
Preparing the Bolognese Sauce
- 3
Sauté Vegetables
In a large skillet over medium heat, heat the olive oil. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 4
Add Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 5
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 6
Add Tomatoes
Pour in the crushed canned tomatoes and add the tomato paste. Stir well to combine.
- 7
- 8
Season Sauce
Add the oregano, bay leaf, salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for about 30-40 minutes, stirring occasionally.
- 9
Incorporate Milk
Stir in the milk and let the sauce simmer for another 10 minutes to enhance flavor and creaminess.
Combining and Serving
- 10
Combine Pasta and Sauce
Add the cooked rigatoni to the Bolognese sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- 11
Serve
Serve the rigatoni Bolognese hot, garnished with grated Parmigiano Reggiano and chopped fresh basil.
