Spicy Rigatoni Bolognese
Historically, my favorite Italian red sauce is Arrabiata, a spiced up marinara with chilis and garlic, originating from Italy’s Lazio region. In this recipe, I bring my love of heat to a classic meat sauce, or in Italy known as “Ragu.” The way ragu is prepared in Bologna is so distinct, that the rest of the world refers to it as Bolognese. This rich, meaty, slow cooked sauce has deep umami and is best prepared on a Sunday, when you have plenty of time to let it simmer. @itsleesa_ @thefeedfeed
Historically, my favorite Italian red sauce is Arrabiata, a spiced up marinara with chilis and garlic, originating from Italy’s Lazio region. In this recipe, I bring my love of heat to a classic meat sauce, or in Italy known as “Ragu.” The way ragu is prepared in Bologna is so distinct, that the rest of the world refers to it as Bolognese. This rich, meaty, slow cooked sauce has deep umami and is best prepared on a Sunday, when you have plenty of time to let it simmer. @itsleesa_ @thefeedfeed
Ingredients
Instructions
- Add the olive oil to a large stock pot and place over medium heat. Once the oil is hot, add the garlic and chili flakes and stir immediately to prevent it from burning. Continue whisking the garlic and chili flakes for 1 minute, or until fragrant.
- Add the butter to the pan, and once melted, the diced onions. Stir to coat and let the onions simmer for 5 minutes, stirring occasionally. Add the carrot, celery, and red pepper to the pan and stir to combine. Cook for 5 minutes.
- Add the beef and pork to the pan and cook for 5 minutes, or until no longer raw on the outside. The meat does not need to be browned. Add the wine, stir and bring to a simmer. Continue to simmer for 10 minutes to cook out the alcohol and reduce the liquid.
- Add the milk and bring to a simmer. Continue to simmer for 5 minutes, stirring occasionally. Add the tomatoes and stir. Cover the pan with a lid and simmer on very low heat for 3-5 hours.
- When ready to serve, prepare the rigatoni pasta al dente. Serve the Bolognese over pasta and sprinkle with parmigiana and parsley. Add a pinch of flaky sea salt and cracked pepper, if desired.
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