Authentic Rigatoni Bolognese Recipe

Ingredients for Authentic Rigatoni Bolognese

• Carrots
• Celery Ribs
• White Onion
• 2 tablespoons olive oil
• Ground Beef
• Red Wine
• 2 (28-ounce) cans crushed tomatoes
• Salt
• Pepper
• Rigatoni Pasta
• 1/4 cup fresh parsley (chopped)

How to Make Authentic Rigatoni Bolognese

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add 1 large onion (finely chopped), 2 carrots (finely chopped), and 2 celery stalks (finely chopped). Sauté until the vegetables are softened, about 5-7 minutes.
3. Add 1 pound of ground beef (or veal) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Pour in 1 cup of dry red wine (like Chianti or Cabernet Sauvignon). Allow the wine to reduce slightly, about 2-3 minutes.
5. Stir in 2 (28-ounce) cans of crushed tomatoes, 1 (15-ounce) can of tomato sauce, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a richer flavor, stirring occasionally. The longer it simmers, the better it tastes!
6. While the sauce simmers, cook 1 pound of rigatoni pasta according to package directions in a large pot of salted boiling water. Drain the pasta, reserving about 1/2 cup of pasta water.
7. To serve, add the cooked rigatoni to the Bolognese sauce and toss to coat. Add a splash of pasta water if needed to loosen the sauce. Garnish with fresh parsley (about 1/4 cup, chopped) before serving.