Rigatoni Bolognese
Ingredients
2 tablespoon olive oil
1 onion, diced
2 carrots, peeled and diced
4 cloves garlic, minced
2 tablespoon tomato paste
2 teaspoon salt, divided
1 lb ground beef
1 lb ground pork
½ lb Italian sausage, hot or mild, casings removed
1 28 oz can whole tomatoes, chop in the can with scissors
1 28 oz can crushed tomatoes
¾ cup red wine
1 bell pepper, diced
2 teaspoon Italian seasoning
1.5 pound rigatoni pasta, cooked according to package instructions
Parmesan cheese, for serving
fresh basil
Directions
In a large pot, heat olive oil over medium heat. Add onions, carrots and garlic. Sauté until the vegetables are softened and aromatic, about 3-5 minutes.
Add ground beef, ground pork, and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, about 7 minutes. Season with 1 teaspoon salt.
Add the tomatoes and red wine, cook for 2 minutes, allowing the alcohol to cook off from the wine and the tomato paste to coat the meat.
Pour in the whole tomatoes, crushed tomatoes, bell pepper, Italian seasoning and remaining salt. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally to keep the bottom from burning.
Taste and adjust seasoning, adding extra salt or a little sugar if it’s needed.
While the sauce is simmering, cook the rigatoni pasta according to the package instructions. Drain and set aside.
Serve the Bolognese sauce over the cooked rigatoni. Garnish with fresh basil and grated Parmesan cheese.
