Rigatoni Bolognese Recipe By Dapur Sinolin
Rigatoni bolognese is a simple, yet elegant dish made with homemade bolognese sauce, rigatoni, fresh herbs, and a dollop of ricotta or mascarpone cheese.
- 500 gr rigatoni
- 2 tablespoons Sinolin cooking oil
- 1/2 pound 85% lean ground beef
- 1/2 pound ground sweet Italian sausage
- 1 (28-ounce) can crushed tomatoes
- 1 medium onion, chopped
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/2 cup white wine (or red if you prefer)
- 1/2 cup whole milk
- 8–10 fresh basil leaves, chopped
- 3–4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- dash of crushed red pepper flakes
- salt and ground black pepper, to taste
- mascarpone or ricotta and or parmesan cheese for topping
- Bring oil and butter to medium heat in a large pan. Once hot, add minced garlic and chopped onion. Cook for 1-2 minutes. Stir in celery and carrots, simmering for 2-3 minutes until softened. Add ground beef and cook until browned, about 5 minutes. Use the tip of a spatula to break up the beef into very small chunks. Season all over with salt and pepper liberally.
- Add crushed tomatoes, crushed red pepper, wine, chopped basil, oregano, tomato paste, and sugar. Stir and let simmer until sauce thickens, about 25-30 minutes. Stir in milk and turn off the burner.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Strain well and add to the bolognese. Mix well and serve topped with fresh basil and a dollop of ricotta or mascarpone cheese.
- Bolognese can be made ahead of time and reheated when ready to serve. You can also store in the freezer for 4-6 months. Let thaw in the fridge and reheat in a saucepan.
- For a twist and added flavor, I use a 50-50 split of ground beef and ground Italian sausage. You can use all ground beef if you prefer.