Rigatoni à bolonhesa de carne bovina feito lentamente na panela de ferro

Ingredientes

• 2 tbsp olive oil
• 2 brown onions, sliced
• 500 g beef mince
• 80 g streaky bacon, diced
• 3 cloves garlic, crushed
• 1 carrot, diced
• 1 celery stalk, diced
• 4 button mushrooms, sliced
• 2 tbsp tomato paste
• 1 tsp porcini powder
• 1/2 tsp dried oregano
• 1/2 c beef stock
• 700 g jar passata
• 1/2 c red wine
• 1 bay leaf
• 2 sprigs thyme
• 400 g rigatoni
• freshly grated reggiano parmesan or grana padano
• fresh torn basil leaves

Modo de preparo

1. 1

   Preheat the oven to 150°C/300°F.

2. 2

   In a cast-iron French oven, add the oil to the pan. On a low heat, saute the onion until translucent.

3. 3

   Add the bacon and garlic and saute for 2 minutes.

4. 4

   Add the minced beef to the pot. Cook on low-med heat until the mince is just cooked.

5. 5

   Add to the pot the remaining ingredients. Stir to fully combine and bring to simmer point. Pop the lid on the pot and put it in the preheated oven to slow cook for 2 hours.

6. 6

   In a large saucepan, cook the rigatoni to the packet instructions. Drain and stir through the bolognese sauce.

7. 7

   Serve with freshly grated grana padano or reggiano parmesan and freshly torn basil leaves.