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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 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 |
In a separate heavy bottom pan or large skillet, heat the oil on medium. Add the garlic and cook for a minute. Add the onion and cook for a couple minutes until translucent.
Add the carrots and leek and cook for a few minutes, until they become softened, stirring. Add the ground meat (or veggie ‘ground round’) and sprinkle in ARVINDA’S THE HOT ITALIAN. Cook the meat for 7 to 10 minutes stirring continuously.
Add the tomatoes and 1 teaspoon of salt, or to taste. Stir and simmer for 5 to 10 minutes.
While the sauce is simmering, fill a stock pot with lots of water and 1 teaspoon of salt. Bring it to a boil, then add the pasta and cook for about 10 to 12 minutes, or untilal dente,stirring occasionally.Remove from the heat and set aside.
To the sauce, stir in the tomato paste and wine and cook for a couple of minutes.
6) Drain the pasta and fold it into the hot sauce. Garnish with Parmigiano-Reggiano and parsley.
