Weeknight Beef Bolognese with Rigatoni
6 servings15 min prep40 min cookMedium
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The Tale of Weeknight Beef Bolognese with Rigatoni
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Ragù alla bolognese originated in Bologna, Italy, with roots tracing to the 18th and 19th centuries; Italy's Accademia Italiana della Cucina even codified an official recipe in 1982. The classic slow-simmered meat sauce is traditionally served with tagliatelle, though rigatoni is a common, sauce-catching modern substitute.
Ingredients
Scale:· 6 servings
- 1 lb rigatoni
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 oz canned crushed tomatoes
- 1/2 cup milk
- 1/2 cup red wine or beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving
Instructions
- 1Heat a large pot over medium heat and cook the onion, carrot, and celery for 5 to 6 minutes until softened.
- 2Add the ground beef and garlic, breaking up the meat with a spoon, and cook for 6 to 8 minutes until browned.
- 3Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly, then pour in the red wine or broth and simmer for 2 minutes to reduce.
- 4Add the crushed tomatoes, oregano, salt, and pepper, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
- 5Stir in the milk during the last 5 minutes of cooking to mellow the acidity of the tomatoes.
- 6Meanwhile, cook the rigatoni in salted boiling water until al dente, about 11 to 13 minutes, then drain and toss with the bolognese sauce.
- 7Serve hot topped with grated Parmesan.
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