Rigatoni with Slow-Simmered Bolognese Sauce

Name: Rigatoni with Slow-Simmered Bolognese Sauce
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 serving
Ingredients: 5 tbsp butter; 2 tbsp sweet yellow onion; 2 tbsp carrot; 2 tbsp celery; ½ lb ground beef; ¼ lb ground pork; ½ tsp salt; Pinch of Crushed Red Pepper Flakes; 1 clove of garlic; 1 cup milk; 1 cup dry white wine; 1 28 oz can of whole tomatoes, diced; 1 pound rigatoni; parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8
Course
Main Course
Cuisine
Italian

Rigatoni with Slow-Simmered Bolognese Sauce

Yvette Cantu

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Ingredients

Servings

5 tbsp butter divided
2 tbsp sweet yellow onion minced
2 tbsp carrot minced
2 tbsp celery minced
½ lb ground beef 85/15 (or 80/20 if you can)
¼ lb ground pork 80/20
½ tsp salt
Pinch of Crushed Red Pepper Flakes to taste
1 clove of garlic minced
1 cup milk
1 cup dry white wine
1 28 oz can of whole tomatoes, diced
1 pound rigatoni cooked al dente, per package instructions
parmesan grated

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Instructions

Melt 3 tablespoons of butter in a large Dutch oven over medium heat.
Add the onion, carrot, and celery then cook, stirring often, until softened, about 6 minutes.
Add the ground beef and ground pork then season with 1/2 teaspoon of salt and a pinch of crushed red pepper flakes; crumble the meat into tiny pieces with a wooden spoon.
Cook, continuing to crumble the meat, just until it loses its raw color but has not browned, about 3 minutes.
Add the minced garlic and cook, stirring constantly for 30 seconds.
Add the milk and simmer, stirring often, until the milk evaporates and only rendered fat remains, about 15 minutes.
Add the wine and simmer, stirring often, until the wine evaporates, about 15 minutes.
Add the tomatoes and their juice and bring to a simmer just barely, with an occasional bubble or two at the surface, stirring occasionally, until the liquid has evaporated, about 3 hours.
Season with sea salt and freshly cracked pepper, to taste.
Cook the rigatoni in a large pot of salted boiling water, per package instructions. Drain, reserving 1/2 cup of cooking liquid.
Add the cooked/drained pasta to the sauce and the remaining 2 tablespoons of butter; toss to coat evenly.
Adjust the consistency of the sauce with some of the reserved pasta cooking water as needed.
Serve immediately with parmesan on the side. Enjoy!