Rigatoni Bolognese Recipe

Inspired by Volturno Pizza Napoletana

Time1h

Serves4

grass-fed veal, pork, & beef bolognese, pecorino romano

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Ingredients

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Pasta

14 1/8 oz (400 grams) Montebello Rigatoni

1 tbs Celtic sea salt

Bolognese Sauce

2 tbs olive oil

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 stalk Celery, finely chopped

3 cloves Garlic, minced

7.05 oz (200 grams) Ground veal

7.05 oz (200 grams) Ground pork

7.05 oz (200 grams) Ground beef

14 1/8 oz (400 grams) Canned tomatoes, crushed

2 tbs Tomato paste

7/8 cup (200 ml) Red wine

0.42 cup (100 ml) Milk

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Dried oregano

1 3/4 oz (50 grams) Pecorino Romano cheese, grated

Method

Cooking the Pasta

Boil the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente.

Drain and Set Aside

Once cooked, drain the pasta and reserve about 1 cup of the pasta water. Set the pasta aside.

Making the Bolognese Sauce

Sauté the Vegetables

In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

Add Garlic and Meats

Stir in the minced garlic and cook for 1 minute. Then, add the ground veal, pork, and beef to the pan. Cook until browned, stirring occasionally.

Incorporate Tomatoes and Wine

Once the meats are browned, stir in the crushed tomatoes, tomato paste, and red wine. Let it simmer for 10 minutes to allow the flavors to meld.

Add Milk and Seasonings

Pour in the milk, then season the sauce with salt, black pepper, and dried oregano. Simmer for an additional 20 minutes, stirring occasionally.

Combine Pasta and Sauce

Add the cooked rigatoni to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve

Serve the rigatoni bolognese in bowls, topped with grated pecorino Romano cheese.