Rigatoni Bolognese
This recipe is Italian comfort food at its finest. Short pasta with a meaty sauce, parmesan cheese and a touch of basil
Equipment
- Dutch oven
Ingredients
For the Bolognese
- 2 Celery stalks finely chopped
- 2 Carrots Finely diced
- 1 Yellow Onion Finely diced
- ⅓ cup Pancetta
- 1 LB Ground Beef I use 93% lean
- ¼ cup Avocado Oil
- 1 cup Sauvignon Blanc Or any dry white wine
- 1 cup Canned pureed tomatoes
- 4 cups Chicken stock
- Salt and pepper to taste
Casarecee
- 1 Rigatoni 16 ounces
- basil for garnish
- Parmesan cheese
Instructions
Make the Bolognese
- Heat the oil in a Dutch oven or heavy-bottomed pot¼ cup Avocado Oil
- Add the pancetta, celery, onion and carrots and brown for 12 minutes until vegetables are lightly browned2 Celery stalks, 2 Carrots, 1 Yellow Onion, ⅓ cup Pancetta
- Season the ground beef with salt and pepper.1 LB Ground Beef, Salt and pepper to taste
- Add the beef to the pot and cook on high heat until nicely browned for about 10 minutes.1 LB Ground Beef
- Add the white wine and allow it to fully cook for about 10 minutes until all the liquid evaporates.1 cup Sauvignon Blanc
- Add the tomatoes and cook until the meat sauce starts to look dry, about 10-12 minutes1 cup Canned pureed tomatoes
- Add the chicken stock and reduce the heat to low, simmer for 3 hours until the liquid evaporates considerably and the sauce looks thick4 cups Chicken stock
Cook the Rigatoni pasta
- 15 minutes before the Bolognese is ready, cook the pasta in salted water following package instructions
- Reserve 1 cup of pasta water
- Once cooked, add the Rigatoni and pasta water to the pot with Bolognese
- Serve with parmesan cheese and basil
Nutrition
Calories: 446kcalCarbohydrates: 13gProtein: 20gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 67mgSodium: 436mgPotassium: 612mgFiber: 2gSugar: 6gVitamin A: 3500IUVitamin C: 7mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!