Rigatoni with Bolognese Sauce

made with Arvinda's The Hot Italian

Also known as a ragù, a bolognese sauce is simply a tomato-based sauce with ground meat and vegetables (soffrito, the holy trinity of celery, onions and carrots) which is often spicier coming from Southern Italian regions. This sauce works well with lasagna and tagliatelle and be sure to pair this full-flavoured meal with a bombastic red wine like Barolo, with tasting notes of cinnamon, licorice, cherry and aged balsamic. Mangia, mangia!

  • Prep Time
    15 min
  • Cook Time
    35 min
  • Serves
    4
1 TBSP.

olive oil

3 to 4

garlic cloves, finely minced

1

medium onion, finely chopped

1 CUP

carrots, finely chopped

1 CUP

leek OR celery, finely chopped

340 G

ground meat OR veggie ‘ground round’

1 ½ TBSP. to 2 TBSP.

ARVINDA’S THE HOT ITALIAN

796ML (28 oz.)

diced tomatoes, canned and unsalted

2 TSP.

sea salt, divided

454 G

rigatoni pasta

½ CUP

tomato paste

⅓ CUP

red wine

Parmigiano-Reggiano, freshly grated, to garnish

finely chopped flat leaf parsley, to garnish