Description
A comforting and hearty Rigatoni Bolognese featuring a rich meat sauce simmered with tomatoes, milk, and aromatic vegetables, served over perfectly cooked rigatoni pasta and garnished with Parmesan cheese and fresh herbs.
Ingredients
Scale
Sauce Ingredients
- 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 and Garnish
- 1 pound rigatoni
- Grated Parmesan cheese, for garnish
- Fresh parsley or basil, chopped, for garnish
Instructions
- Prepare the base vegetables: Heat olive oil in a large skillet or pot over medium heat. Add the finely chopped onion, carrot, and celery, cooking for 5-7 minutes until the vegetables are softened and fragrant.
- Cook the meat: Add ground beef and ground pork to the skillet. Break up the meat with a spoon and cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary to keep the sauce from being greasy.
- Add tomato paste: Stir the tomato paste into the meat mixture and cook for 1-2 minutes, stirring constantly. This step enhances the tomato flavor by toasting the paste slightly.
- Incorporate liquids and seasoning: Pour in the crushed tomatoes and whole milk, then add a pinch of ground nutmeg, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer the sauce: Reduce the heat to low and leave the sauce uncovered to simmer gently for 45 minutes to 1 hour. Stir occasionally to prevent sticking, letting the sauce thicken and the flavors fully meld. Add a splash of milk or water if the sauce becomes too thick.
- Cook the rigatoni: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water.
- Combine pasta and sauce: Toss the drained rigatoni with the simmered Bolognese sauce to coat evenly. Use some reserved pasta water if needed to loosen the sauce and enhance the texture.
- Serve and garnish: Plate the pasta and top with freshly grated Parmesan cheese and chopped fresh parsley or basil. Serve warm and enjoy your classic Rigatoni Bolognese.
Notes
- Simmering the sauce for a longer period allows deeper flavor development and a thicker consistency.
- Reserving pasta water helps adjust the sauce texture for better coating and mouthfeel.
- Use whole milk for creaminess; you can substitute with half-and-half for a richer sauce if desired.
- Fresh herbs can be swapped depending on your preference—basil or parsley both complement the dish well.
- Drain excess fat to avoid a greasy sauce, but don’t remove all for flavor balance.
