Rigatoni Alla Bolognese Recipe
Classic red wine rosemary beef ragù, parmesan, fresh herbs
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Ingredients
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Pasta
Ragù Sauce
Serving
Method
Cooking the Pasta
Boil the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Making the Ragù
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Brown the Beef
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8-10 minutes.
Add Wine and Tomatoes
Pour in the red wine and allow it to simmer for 2-3 minutes. Then add the crushed tomatoes and beef broth.
Season the Sauce
Stir in the chopped rosemary, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
Combining
Combine Pasta and Sauce
Add the drained rigatoni to the ragù and toss to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Serving
Plate the Dish
Serve the rigatoni alla Bolognese hot, topped with grated Parmesan cheese and fresh basil.
