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Rigatoni Bolognese

Rigatoni Bolognese

Indulge in the comforting warmth of Rigatoni Bolognese, a hearty dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Comfort Dinners
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive oil this helps sauté the vegetables, adding a rich base flavor.
  • 1 medium Onion, finely chopped brings sweetness and depth to the sauce.
  • 1 medium Carrot, finely chopped adds natural sweetness and a pop of color.
  • 1 stalk Celery, finely chopped for an aromatic depth that enhances the overall flavor.
  • 0.5 pound Ground beef enhances the heartiness of Rigatoni Bolognese with its rich flavor.
  • 0.5 pound Ground pork provides a subtle sweetness and fat content for richness.
  • 2 tablespoons Tomato paste concentrates tomato flavor and thickens the sauce beautifully.
  • 1 can Crushed tomatoes forms the luscious base of your Bolognese.
  • 1 cup Whole milk creates a creamy texture that mellows the acidity of the tomatoes.
  • 0.25 teaspoon Ground nutmeg just a pinch adds warmth and complexity to the sauce.
  • 1 teaspoon Salt essential for enhancing all the flavors.
  • 0.5 teaspoon Black pepper adds a gentle kick to balance the richness.
For the Pasta
  • 1 pound Rigatoni its tube shape holds onto the sauce perfectly.
For Garnish
  • 0.5 cup Grated Parmesan cheese adds a salty, cheesy finish.
  • 0.25 cup Fresh parsley or basil, chopped brings a touch of freshness and color.

Equipment

  • Large skillet
  • pot for boiling pasta

Method
 

How to Make Rigatoni Bolognese
  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté chopped onion, carrot, and celery until softened, approximately 5-7 minutes.
  3. Add ground beef and pork to the pan. Brown the meat evenly, about 8-10 minutes.
  4. Stir in tomato paste and cook for 1-2 minutes.
  5. Combine crushed tomatoes, whole milk, nutmeg, salt, and pepper in the skillet.
  6. Simmer the sauce uncovered for 45 minutes to 1 hour on low heat.
  7. Boil a large pot of salted water. Cook rigatoni according to package instructions, usually about 10-12 minutes.
  8. Reserve a cup of pasta water before draining the rigatoni.
  9. Mix rigatoni with the sauce, adding reserved pasta water as needed.
  10. Serve warm with a generous sprinkle of grated Parmesan and fresh herbs.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

When preparing Rigatoni Bolognese, finely chop your vegetables and avoid crowding the skillet while browning the meats to enhance flavor.

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