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Rigatoni Bolognese

Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Dinner
Servings 8

Ingredients
  

Bolognese Sauce

  • 2 Large Onions
  • 6 cloves Garlic
  • 1 cup Fresh Basil
  • 1 cup Olive Oil
  • 1 lb Ground Beef
  • ½ lb Ground Veal
  • ½ lb Ground Pork
  • 1 cup Red Wine
  • 8 cans Crushed or Plum Tomatoes (large cans)
  • 1 can Tomato Paste
  • 2 tbsp Salt
  • 2 tbsp Black Pepper
  • 3 tbsp Sugar
  • 2 Whole Carrots (peeled)

Rigatoni Pasta

  • Rigatoni (quantity based on number of guests)
  • 3 tbsp Olive Oil
  • ¼ stick Butter

Instructions
 

Bolognese Sauce

  • In food processor puree Onions, Garlic and Fresh Basil.
  • In large saucepan place Olive Oil and pureed onion/garlic/basil mixture and cook about 5 minutes.
  • Add Ground Beef, Ground Veal and Ground Pork.
  • When browned add Red Wine, Crushed or Plum Tomatoes, Tomato Paste, Salt, Black Pepper, Sugar and Whole Carrots.
  • Simmer at least two hours for optimum flavor. The carrots not only take away the acidity but when they are soft is a good indication that the sauce is done.

Rigatoni Pasta

  • Prepare Rigatoni according to directions on box. Drain.
  • Add Olive Oil and Butter. Toss to melt butter and coat pasta.
  • Add Bolognese Sauce and gently toss. Serve with grated Pecorino Romano cheese.
Keyword Bolognese, Meat, Pasta, Rigatoni, Sauce