Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 lb. ground beef
- 1 lb. ground pork
- 6 oz. tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 28 oz. fire roasted diced tomatoes
- 1 ½ cups beef broth
- ⅓ cup heavy cream
- ½ cup grated parmesan cheese (optional, but recommended)
- 1 lb. rigatoni pasta (or pasta of your choice)
- Fresh parsley or basil for garnish (optional)
Instructions
- Start with the soffritto: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, then sauté for about 8 minutes until they begin to soften. Add the minced garlic and cook for just 1 more minute until it’s fragrant. This vegetable base adds so much flavor to the sauce!
- Cook the meat: Push the sautéed vegetables to one side of the pot and add both the ground beef and pork to the empty space. Use a wooden spoon to break the meat into small pieces as it cooks. Continue cooking until all the meat is no longer pink.
- Add seasonings and tomato paste: Sprinkle in the dried oregano, basil, salt, pepper, and red pepper flakes, and stir everything for about a minute to toast the spices. Then add the tomato paste and stir for 2 more minutes, allowing it to caramelize slightly and develop more depth of flavor.
- Simmer the sauce: Pour in the fire-roasted diced tomatoes with all their juices and the beef broth. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes. This gives all the flavors time to blend together beautifully.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook your rigatoni according to package directions until al dente. Remember to save about ½ cup of pasta water before draining, in case you need to loosen the sauce later.
- Finish the sauce: After the sauce has simmered for 30 minutes, stir in the heavy cream. This adds a wonderful richness and helps balance the acidity of the tomatoes.
- Serve: You can either mix the pasta directly into the sauce or serve the Bolognese over the pasta on individual plates. Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil if desired.
Notes
- Dice your vegetables uniformly: I try to cut my carrots, celery, and onions into pieces of similar size so they cook evenly.
- Use a mix of meats: The combination of beef and pork creates the perfect flavor and texture. The beef adds richness while the pork adds a touch of sweetness.
- Don’t rush the soffritto: Taking time to properly cook the onions, carrots, and celery creates a flavor foundation that makes all the difference.
- Let the sauce simmer: The 30-minute simmer is crucial for developing the deep flavors that make this Bolognese special. If you have more time, you can even let it simmer for up to an hour.
- Cook pasta al dente: Since the hot pasta will continue cooking slightly when mixed with the sauce, I always cook it 1-2 minutes less than the package instructions suggest.
- Save some pasta water: The starchy water can help thin the sauce if needed or help it cling better to the pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg