Here is a classic recipe for Rigatoni Bolognese:
**Ingredients:**
* 1 pound ground beef
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 carrot, finely chopped
* 1 celery stalk, finely chopped
* 1 (28-ounce) can whole tomatoes, preferably San Marzano
* 1 cup beef broth
* 1 tablespoon tomato paste
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* Salt and black pepper, to taste
* 1 pound rigatoni pasta
* Grated Parmesan cheese, for serving
* Fresh parsley, chopped, for garnish
* Olive oil, for serving
**Optional ingredients:**
* Red wine (about 1/4 cup)
* Milk or cream (about 1/4 cup)
* Spaghetti squash or zucchini noodles for a low-carb version
* Meatballs or sautéed mushrooms for added flavor
**Cooking steps:**
1. **Make the ragù:** In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Drain the excess fat.
2. Add the chopped onion, garlic, carrot, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the canned tomatoes, beef broth, tomato paste, basil, oregano, salt, and black pepper. Stir to combine.
4. Reduce the heat to low and simmer the ragù, uncovered, for at least 2 hours, stirring occasionally, to allow the flavors to meld.
5. **Cook the rigatoni:** Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rigatoni.
6. **Combine the ragù and rigatoni:** Add the cooked rigatoni to the ragù pot, tossing to combine, adding some reserved pasta water if the sauce seems too thick.
7. **Serve:** Serve the Rigatoni Bolognese hot, topped with grated Parmesan cheese and a drizzle of olive oil. Garnish with chopped parsley.
**Tips and variations:**
* Use a mixture of ground meats, such as ground beef, pork, and veal, for a more complex flavor profile.
* Add a splash of red wine to the ragù during the last hour of cooking to add depth and acidity.
* For a creamier sauce, add 1/4 cup of milk or cream to the ragù during the last 30 minutes of cooking.
* Substitute spaghetti squash or zucchini noodles for a low-carb version of the dish.
* Add cooked meatballs or sautéed mushrooms to the ragù for added flavor and texture.
* Experiment with different herbs, such as bay leaves or thyme, to add unique flavors to the ragù.
* Make the ragù ahead of time and refrigerate or freeze it for up to 3 days. Simply reheat and combine with cooked rigatoni.
**Correct cooking technique:**
* Always use high-quality ingredients, such as fresh vegetables and high-quality ground beef, to ensure the best flavor.
* Cook the ragù slowly and patiently, allowing the flavors to meld together and the sauce to thicken.
* Use a mixture of short and long simmering times to ensure the sauce is rich and flavorful.
* Don't overcook the rigatoni, as it can become mushy and unappealing.
* Taste and adjust the seasoning as needed, as the flavors will mellow out during cooling and reheating.
Enjoy your delicious and authentic Rigatoni Bolognese!
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