Bolognese (also known as “ragu”) is a meat-based sauce that is traditionally served with pasta and used in lasagna. It is believed to have been served since the 18th Century and originated from the town of Imola, near Bologna(1).
Pasta and Bolognese would likely be considered my culinary guilty pleasure. Although, as Mario Batali said, I never feel guilty about pleasure. In this recipe, we are using Rigatoni pasta but feel free to substitute your favorite pasta. This was one of the first dishes I learned to cook from Chef Gordon Ramsay and I consume it at least once every few weeks. Inspired by his recipe, this is my take on this amazingly sexy Rigatoni and Red Wine Bolognese.
- 1lb Rigatoni Pasta
- 1lb 80/20 Ground Beef
- 1 Diced White Onion
- 2 Grated Carrots
- 4 Minced Garlic Cloves
- 2 Tbsp Dried Oregano
- 6 Oz Tomato Paste
- 1 Can Diced Tomatoes
- 1/2 Bottle (275ML) Red Wine (Pinot Noir)
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Milk
- 1/2 Cup Freshly Grate Parmesan Cheese
- Kosher Salt
- Olive Oil
- Add a few teaspoons of Olive Oil to a sauce pan on medium-high heat. When the olive oil starts to smoke, add the Onion ann Carrots to the pan. Stir them well until they no longer sizzle. Add the Ground Beef to the sauce pan and brown. Mix well and then season with Salt & Pepper, Oregano. Add the Garlic.
- In the center of the pan make a well. Place the Tomato Paste and cook for about 30 seconds before mixing it with the beef mixture. Add the red wine and bring to a simmer. Turn the heat down to medium to medium low and reduce. This may take about 10-15 minutes.
- In the meantime, bring a large pot of water to boil and cook the Rigatoni to al dente — about 10 minutes.
- Once the wine is reduced, add the Tomatoes and Worcestershire Sauce. Cook for about another 3-4 minutes then stir in the Milk.
- Drain the Pasta into a colander. While in the colander, add a little Olive Oil and season with Salt & Pepper. Mix well and pour pasta back into the empty pot. Sprinkle a little Parmesan onto the pasta then pour the Bolognese over the pasta. Mix well then add more Parmesan (reserve some for serving).
- Cover with lid and let rest for about 10 minutes then serve.