Recipe courtesy of Franco Noriega
Rigatoni Bolognese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 41
- Saturated Fat
- 17
- Carbohydrates
- 70
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 30
- Cholesterol
- 104
- Sodium
- 1085
- Total: 2 hr 25 min
- Active: 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium rib celery, finely diced
3 cloves garlic, chopped
1 shallot, chopped
Kosher salt and freshly ground black pepper
8 ounces ground beef
8 ounces ground veal
4 ounces ground pork
3/4 cup dry white wine
One 28-ounce can peeled San Marzano tomatoes
1 cup chicken stock or canned low-sodium broth
1/2 teaspoon dried thyme
Pinch fresh oregano
1 bay leaf
Crushed red pepper flakes, to taste
1 pound rigatoni
1 cup heavy cream
Freshly grated Parmesan, for garnish
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.