Baked Rigatoni Bolognese
So this is a pretty easy recipe! You can modify it however you like. I did use my “Secret Bolognese” sauce (Sorry dudes – I’m not giving this recipe up!) but I do have another bolognese recipe that’s just as good.
1 lb lean ground beef or ground pork or ground turkey
4 slices bacon or pancetta, chopped
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 tsp dried oregano
1 tsp each salt and pepper
1 cup milk
1 can (28 oz/796 mL) tomatoes
1 can (28 oz/796 mL) crushed tomatoes
1 cup dry red wine
2 tbsp tomato paste
1 bay leaf
1 Pinch granulated sugar
1/4 cup minced fresh parsley
1 pound rigatoni pasta
3/4 cup 4 Cheese Italian Blend
(or which ever type of cheese you want to use)
In large pot, sauté beef and pancetta over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.
Add chopped onions, minced garlic, carrots, celery, oregano, salt and pepper; fry over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost no liquid remains, about 3 minutes. Add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf and sugar, breaking up tomatoes with potato masher or spoon; bring to boil.
Reduce heat and simmer until thick enough to mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, and place in a large mixing bowl. Add sauce and coat the pasta completely and place the mixture in an oven-safe dish. (You want it extra saucy… it’s SOO much better that way! )
Turn your broiler on low and broil for 3-5 minutes (or until cheese is melted)
I love very cheesy pastas!