Description
A hearty and rich bolognese sauce served with rigatoni pasta.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 1 medium onion (finely chopped)
- 1–2 medium carrots (finely diced)
- 2 celery sticks (finely diced)
- 1 pound lean ground beef
- 4 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- Kosher salt and pepper (to taste)
- 30 ounces crushed tomatoes (2–15 cans)
- 1 cup tomato passata
- 12 ounces rigatoni pasta
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese (plus more for serving)
Instructions
- Heat the 2 tablespoons olive oil in a large rimmed skillet over medium heat.
- Sauté the 1 medium onion, 1-2 medium carrots, and 2 celery sticks for 6-7 minutes.
- Add the 1 pound lean ground beef, 4 cloves garlic, 2 teaspoons Italian seasoning, and a pinch each of Kosher salt and pepper. Cook over medium-high heat, stirring frequently and breaking up the meat clumps.
- Once the meat starts to brown, add the 30 ounces crushed tomatoes and 1 cup tomato passata. Stir well to combine and reduce the heat to medium-low. Simmer the sauce for 15-20 minutes, until it thickens.
- Now it’s time to cook the pasta. Boil the 12 ounces rigatoni pasta in salted water according to package directions to al dente. When ready, drain and set aside.
- Once the sauce is thick, remove from the heat and slowly pour in the 1/2 cup whole milk while stirring.
- Add the rigatoni to the skillet with the sauce and stir well to coat. Season with 1/2 cup grated Parmesan cheese and enjoy!
Notes
- The milk adds richness to the bolognese sauce, but you can omit it if you prefer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg