Recipe courtesy of Franco Noriega
Rigatoni Bolognese
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- Level: Easy
- Total: 2 hr 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 104 mg
- Sodium
- 1085 mg
This Bolognese is comfort in a bowl. The blend of three meats gives layers of hearty flavor paired with the sweetness from the tomatoes. Simmered until thick and made extra decadent with the addition of cream, it makes the perfect dinner and leftovers all week!
- Level: Easy
- Total: 2 hr 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 104 mg
- Sodium
- 1085 mg
Ingredients
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Directions
- Add the olive oil to a Dutch oven over medium heat to heat up. Add the onion, carrot, celery, garlic and shallot and saute until softened, 3 to 5 minutes. Season with salt and pepper. Add the beef, veal and pork and cook, stirring occasionally, until cooked through, about 5 minutes. Add the wine and reduce while scraping up any bits of browned meat and veggies from the bottom of the pan.
- Add the tomatoes, chicken stock, thyme, oregano, bay leaf and red pepper flakes. Cook at a low simmer, covered, until thickened, 1 to 2 hours.
- Cook the pasta in boiling salted water according to the package instructions.
- Finish the sauce by adding the heavy cream. Serve with the pasta and garnish with fresh Parmesan.
