Description
A robust Bolognese sauce served with rigatoni pasta, honoring tradition while being accessible for home cooks.
Ingredients
Scale
- 1 pound rigatoni pasta (450g)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (finely diced)
- 2 stalks celery (finely diced)
- 4 cloves garlic (minced)
- 1 pound ground beef (450g)
- ½ pound ground pork (225g)
- ½ cup dry white wine
- 1 can whole peeled tomatoes (28 ounces)
- 2 tablespoons tomato paste
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 leaf bay leaf
- Grated Parmigiano-Reggiano cheese
- Fresh parsley (chopped)
Instructions
- Prepare the soffritto base by sautéing onions, carrots, and celery until soft, then add garlic.
- Brown the ground beef and pork thoroughly in the pot, breaking into small crumbles.
- Deglaze with white wine, then stir in tomato paste and cook until darkened.
- Add tomatoes, spices, and bay leaf; simmer, then stir in milk and cook for 45-60 minutes.
- Boil rigatoni until al dente, reserve water, and toss pasta with sauce and pasta water.
- Finish with cheese and parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store sauce separately from pasta in the fridge for up to 4 days. Freeze sauce only for up to 3 months. Reheat with a splash of broth.