Rigatoni Bolognese Recipe

Dive into this rich, slow-simmered Rigatoni Bolognese recipe. With tender beef & a velvety sauce, it's a cozy Sunday dinner essential.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery, and sauté until softened, about 5 minutes.
2. 2Cook garlic: Add minced garlic and cook for another minute until fragrant.
3. 3Brown beef: Increase heat to medium-high, add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
4. 4Deglaze pan: Pour in red wine, scraping the bottom of the pan to deglaze. Reduce heat and simmer until the wine has mostly evaporated.
5. 5Simmer 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. 6Add milk and simmer for an additional 10 minutes. Adjust seasoning to taste.
7. 7Boil 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. 8Toss pasta: Toss the cooked pasta with the bolognese sauce. Serve hot, sprinkled with grated Parmesan cheese.