Rigatoni alla bolognese

Ingredienti

• 1 pound ground beef
• 1/2 pound Italian sausage (casings removed)
• Olive oil
• 1 medium yellow onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 large stalk celery, finely diced
• 5 cloves garlic, minced
• 2 ounces pancetta, small-diced (or thick-cut bacon)
• 3 teaspoons fresh thyme leaves (or 1 teaspoon dried Italian seasoning)
• 1 cup red wine (plus more as needed)
• 3 (14-ounce) cans crushed tomatoes
• 3 dried bay leaves
• Salt and pepper to taste
• 1/2 cup whole milk (plus more to taste)
• 0.75 pound rigatoni pasta
• Grated parmesan cheese for garnish

Preparazione

1. 1

   In a large 6-quart pot or Dutch oven, cook and brown the ground beef and Italian sausage over medium-high heat, breaking it up, for about 6 minutes. Remove from the pot and set aside. Note: If your pot is not large enough, cook in batches. If it starts to release too much moisture, absorb it excess with paper towel.

2. 2

   To the same pot (don’t wipe it clean), add a few drizzles of olive oil and cook the finely diced onions, carrots, and celery over medium-heat for about 6-8 minutes until softened, scraping the brown bits from the pot with a wooden spoon. If the brown bits are burning too fast, add a splash of wine to deglaze.

3. 3

   Add the garlic, pancetta, and thyme and cook for about 2 minutes until fragrant. Then, add the 1 cup of red wine, scraping any leftover brown bits. Simmer it down until the wine is about half reduced.

4. 4

   Add the canned crushed tomatoes and bay leaves. Return the cooked meat and stir to combine. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer over low heat for 30-35 minutes, with the lid partially covered.

5. 5

   Meanwhile, cook the rigatoni in generously salted water according to package directions. Reserve some pasta water for later just in case. Drain and set aside.

6. 6

   Once the bolognese sauce is done, finish with ½ cup whole milk or to taste. Toss the cooked rigatoni into bolognese sauce until evenly combined. If the sauce is too thick, add a splash of the reserved pasta water as needed.

7. 7

   Serve with freshly grated parmesan cheese on top. Enjoy!