Rigatoni à la bolognaise

Ingrédients

• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 1 large carrot (peeled and finely chopped)
• 1 celery stalk (finely chopped)
• 3 cloves garlic (minced)
• 1 pound ground beef
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs
• 1/2 cup whole milk
• 12 ounces rigatoni pasta
• Grated Parmesan cheese (for serving)

Préparation

1. 1

   Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery, and sauté until softened, about 5 minutes.

2. 2

   Cook garlic: Add minced garlic and cook for another minute until fragrant.

3. 3

   Brown beef: Increase heat to medium-high, add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.

4. 4

   Deglaze pan: Pour in red wine, scraping the bottom of the pan to deglaze. Reduce heat and simmer until the wine has mostly evaporated.

5. 5

   Simmer sauce: Stir in crushed tomatoes, salt, pepper, and Italian herbs. Bring to a simmer, then reduce heat to low. Cover and let simmer for 45 minutes, stirring occasionally.

6. 6

   Add milk and simmer for an additional 10 minutes. Adjust seasoning to taste.

7. 7

   Boil pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.

8. 8

   Toss pasta: Toss the cooked pasta with the bolognese sauce. Serve hot, sprinkled with grated Parmesan cheese.