Description
A classic Italian Rigatoni Bolognese recipe featuring a rich and hearty meat sauce made with ground beef and pork, slowly simmered with vegetables, tomato paste, crushed tomatoes, and milk. Served over perfectly cooked rigatoni pasta and garnished with Parmesan cheese and fresh herbs, this comforting dish is perfect for a satisfying family meal.
Ingredients
Scale
Meat Sauce
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 Tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup whole milk
- Pinch ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta & Garnish
- 1 pound rigatoni
- Grated Parmesan cheese, for garnish
- Fresh parsley or basil, chopped, for garnish
Instructions
- Sauté vegetables: Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion, carrot, and celery, and cook for 5-7 minutes until the vegetables are softened and fragrant.
- Brown the meat: Add the ground beef and ground pork to the skillet. Break up the meat with a spoon and cook for about 8-10 minutes until the meat is browned and no longer pink. Drain any excess fat if necessary.
- Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to slightly toast it and deepen the flavor of the sauce.
- Add liquids and seasoning: Pour in the crushed tomatoes, whole milk, and add a pinch of ground nutmeg. Stir well and season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The sauce will thicken and develop rich flavors during this time. If the sauce thickens too much, add a splash of milk or water to adjust the consistency.
- Cook the rigatoni: While the sauce is simmering, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
- Toss pasta with sauce: Drain the rigatoni and return it to the pot or a serving bowl. Toss the pasta with the Bolognese sauce until evenly coated. If the sauce is too thick, gradually add some reserved pasta water to loosen it.
- Serve: Plate the rigatoni Bolognese and garnish with freshly grated Parmesan cheese and chopped fresh parsley or basil. Serve warm and enjoy your hearty meal!
Notes
- For a richer flavor, simmer the sauce longer if time allows.
- You can substitute ground veal or turkey for pork if preferred.
- Reserve some pasta water to adjust sauce consistency as needed.
- Use freshly grated Parmesan for best taste and texture.
- Leftover sauce can be refrigerated for up to 3 days or frozen for longer storage.
