Slow |
您所在的位置：网站首页 › rigatoni bolognese › Slow |
Slow
|
Jump to Recipe·Print Recipe
Some days just call for a comforting bolognese recipe. It’s a family staple, a classic Italian dish, and one of my go-to recipes. Whether you call it rigatoni bolognaise or rigatoni bolognese, expect a rich tomato and ground beef sauce, that shines doused in parmesan cheese and fresh basil leaves. Serve it up as is or with a simple green salad and homemade garlic bread. 
What you need to make homemade bolognese sauce
Meat – beef mince, streaky bacon
Vegetables – brown onions, fresh garlic cloves, celery stalk, carrot, button mushrooms.
Red wine. I usually opt for a cheap cabernet or pinot noir when I’m cooking with red wine. I buy the odd cheap bottle with the groceries and leave it in the pantry for slow-cooking recipes like this one.
Pantry essentials – Tomato Paste, beef stock, extra virgin olive oil, sea salt flakes, and freshly ground black pepper to season
Fresh Herbs – Dried oregano, bay leaf, fresh thyme
Porcini powder I totally LOVE this stuff! Add to your slow-cooked soups, stews, and casseroles to give depth and flavor.
Tomato Passata. You can also use canned diced tomatoes. I tend to prefer passata as it results in a creamier texture in the roasted tomato sauce.
Dried Rigatoni Pasta
Here are a few simple steps to make this delicious meat sauce
In a cast iron French oven, add the oil to the pan. On a low heat, saute the onion until translucent.
Add the bacon and garlic and saute for 2 minutes.
Add the minced beef to the pot. Cook on low-med heat until the mince is just cooked.
Add to the pot the remaining ingredients. Stir to fully combine and bring to a simmer point on medium heat. Pop the lid on the pot and put it in the preheated oven to slow cook for 1.5 hours.
In a large pot of salted water, cook the rigatoni to the package directions. Drain the pasta reserving a little of the pasta water (1/4c) and stir both the water and the cooked rigatoni through the bolognese sauce.
Serve with freshly grated grana padano or reggiano parmesan and freshly torn basil leaves
Equipment
This recipe was cooked in a Le Creuset 24cm French oven. Alternatively, you could also use any large dutch oven or casserole dish. A cook’s knife, chopping board, and wooden spoon Cook’s notesI aim to cook my pasta al dente and sometimes find packet instructions overcook your dried pasta. When cooking dried pasta I usually take two minutes off the advertised cooking time as the pasta will continue cooking once it is mixed into the delicious bolognese sauce. Don’t throw away the parmesan rind! Any leftover rind, keep in the fridge and occasionally throw it into the bolognese pot before it goes into the oven. Added flavor right there! Variations and substitutionsSwap out the beef mince for ground pork mince or ground turkey Take the heat level up a notch or two with some chili flakes or chili powder into the tomato sauce. Depending on the season, I sometimes add extra vegetables to the sauce. Zucchinis especially work well when you’ve got an end of Summer glut. Not a Rigatoni fan? Swap out for different pasta shapes. Penne, capunti, and bucatini are all popular choices along with the obvious choice, spaghetti. Keep this one for laterStore this pasta sauce in the fridge for 3-4 days or in a freezable, airtight container in the freezer for up to 6 weeks. Cook the pasta on the day (or the day before) it’s consumed. I freeze batches of the bolognese sauce and reheat them for an easy weeknight dinner. Love a good pasta dish? Here are a few of my favorite pasta recipes… Creamy Tuna Pasta Bake (Tuna Mornay) Chicken and bacon creamy pesto pasta Roasted Cherry Tomato Sauce Pasta Boscaiola Chicken and chorizo risottox Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow-cooked Rigatoni Bolognese
★★★★★
5 from 1 reviews
Author: Emma Lee
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 4 serves 1x
Category: dinner
Method: slow cook
Cuisine: Italian
Print Recipe
Pin Recipe
Description
My Rigatoni Bolognese is a family staple, a classic Italian dish, and one of my go-to recipes. Serve alongside a green salad and garlic bread. Ingredients ScaleThe sauce 2 tbsp olive oil 2 brown onions, sliced 500g beef mince 80g streaky bacon, diced 3 cloves garlic, crushed 1 carrot, diced 1 celery stalk, diced 4 button mushrooms, sliced 2 tbsp tomato paste 1 tsp porcini powder 1/2 tsp dried oregano 1/2 c beef stock 700g jar passata 1/2 c red wine 1 bay leaf 2 sprigs thymeTo serve 400g rigatoni freshly grated reggiano parmesan or grana padano fresh torn basil leaves Instructions Preheat the oven to 150 degrees C. In a cast iron French oven, add the oil to the pan. On a low heat, saute the onion until translucent. Add the bacon and garlic and saute for 2 minutes. Add the minced beef to the pot. Cook on low-med heat until the mince is just cooked. Add to the pot the remaining ingredients. Stir to fully combine and bring to simmer point. Pop the lid on the pot and put it in the preheated oven to slow cook for 2 hours. In a large saucepan, cook the rigatoni to the packet instructions. Drain and stir through the bolognese sauce. Serve with freshly grated grana padano or reggiano parmesan and freshly torn basil leaves NotesKeep this pasta sauce in the fridge for 3-4 days or in a freezable, airtight container in the freezer for up to 6 weeks. Cook the pasta on the day (or the day before) it’s consumed. I freeze batches of the bolognese sauce and reheat them for an easy weeknight dinner. Keywords: pasta, beef Did you make this recipe?Share a photo and tag me on Insta — I can’t wait to see what you’ve made! |
【本文地址】