There’s something incredibly comforting about a hearty bowl of pasta, especially when it’s enveloped in a rich, savory sauce. Bolognese sauce, with its origins in Bologna, Italy, is a meat-based ragu that infuses pasta with layers of flavor. When paired with rigatoni, the ridges of the pasta capture every bit of the sauce, creating a delightful dining experience. This recipe combines traditional ingredients with a few personal touches to create a dish that’s perfect for family dinners or special occasions. Let’s dive into this delicious Bolognese rigatoni with Parmesan!
Ingredients:
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup red wine (optional, but recommended)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup whole milk
- Fresh basil leaves for garnish (optional)
For the Pasta:
- 1 pound rigatoni
- Grated Parmesan cheese, for serving
Instructions:
- Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Cook the Meat: Add the ground meat to the pan, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.
- Deglaze with Wine: If using wine, pour it into the pan and let it simmer until reduced by half, about 5 minutes.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Bring to a simmer, then reduce the heat to low. Let it cook for at least 30 minutes, stirring occasionally.
- Finish the Sauce: Pour in the milk and let the sauce simmer for an additional 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning if needed.
- Cook the Rigatoni: While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and reserve a cup of pasta water.
- Combine Pasta and Sauce: Add the cooked rigatoni to the Bolognese sauce. Toss to coat the pasta evenly, adding a bit of reserved pasta water if needed for consistency.
- Serve: Serve hot, topped with generous amounts of grated Parmesan cheese and fresh basil if desired.
Enjoy your delicious Bolognese rigatoni, perfect for sharing with family and friends! Buon appetito!
