Updated: Jan 12
Bolognese w/ Rigatoni
Parmesan, parsley & chives
Salt, pepper and/or acid (lemon juice or vinegar) to taste
Rigatoni means “ridges,” and it’s this texture that allows the noodle to hold up to thick sauces like our house made bolognese. Our take on this classic sauce includes ground beef, pork and mirepoix sauteed gently in olive oil. This mixture is then cooked in tomato and whey for hours until everything marries together, forming a rich, meaty sauce.
Fill a large pot one-third of the way with water.
Add enough salt so that the water tastes salty. This will not only season the noodles, but it will also enhance the structure of the pasta and help to keep your water at a constant boil. Salt!
Bring the water to a boil. (Note: You'll want to keep the water at a rolling boil throughout the entire cooking process.)
Preheat a separate saucepan on medium-high heat. Put the bolognese in the saucepan and gently warm to a simmer.
Drop your noodles in the pot of boiling water until they are about ninety percent cooked (2-4 min), then transfer to your saucepan with 2 ounces of pasta water and the parsley.
Toss and stir your noodles in the sauce, adjusting the consistency with pasta water and a dollop of butter if desired. Coat noodles thoroughly.
Give your sauce a taste and adjust with salt, pepper and/or acid (lemon juice or vinegar). Top with parmesan, parsley & chives, and crispy parmesan. Enjoy!
Questions? Send us an email at firstname.lastname@example.org