Authentic Rigatoni Bolognese Recipe

Name: Authentic Rigatoni Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, chopped; 4 celery ribs, chopped; 1 white onion, chopped; 2 tablespoons olive oil, to saute; 2 lbs ground beef or 2 lbs veal; 2 cups red wine, chianti a must; 1 (29 ounce) can crushed tomatoes, San Marzano is best; salt, to taste; pepper, to taste; 1 lb rigatoni pasta; fresh parsley (to garnish)

Servings: persons

4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or 2 lbs veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)

1
Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
2
Add ground beef or veal and saute until meat browns.
3
Add your favorite red wine (the alcohol will be absorbed during cooking process).
4
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
5
Boil rigatoni in hot, salted water.
6
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.

1135

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 carrots, chopped, 4 celery ribs, chopped, 1 white onion, chopped, 2 tablespoons olive oil, to saute, and more.

Yes, Authentic Rigatoni Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Authentic Rigatoni Bolognese

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