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Hack, Pasta, Quick

Rigatoni con Ragù alla Bolognese

Who doesn’t love a good ragù! Rigatoni is one of my favourite pastas for a ragù as it’s just the right size to get all the chunks stuck inside it and chunky enough to not get overwhelmed by the sauce.

This is a really simple sauce to put together and can make the base for 99% of tomato and/or meat based sauces. Despite being rich and thick, its actually quite light on the stomach and is low in calories.

Ingredients;

Method;

Firstly, prepare all the veggies, so start by finely chopping Carrots, Celery, Shallots & Peppers into small pieces. Ideally you want all the veggies to be chopped to a similar size, so they cook evenly and give a good texture to the sauce. This is called Sofrito and is the core base of all Ragu dishes to get that deep flavour!

Heat a large pan, add the Olive Oil and then the Mince. Allow it to brown all over (about 5 minutes) and then add in the diced Pancetta and continue to fry until the Pancetta starts to go a little crispy – at this stage if the pan is dry just add in a splash more Olive Oil.

Next add in the Sofrito (the chopped Veggies) along with the crushed Garlic and Cherry Tomatoes. If you find the pan is still a little too dry and you are worried it is burning, then just add a splash of water and give it all a good mix! This helps to deglaze the pan and enhances the flavour. Allow it to cook and stir every now and then until the Sofrito softens (about 10 minutes) on a medium to low heat so it is just gently sizzling away. Squeeze in the Tomato Puree and stir until it all becomes a bright red colour!

Now pour in the Beef Stock, Tinned Tomatoes and Sugar and allow to cook uncovered on a medium heat so it is gently bubbling away for roughly 30 minutes.

Towards the end of the cooking time fill a large pan with boiling water, add a pinch of Salt and then add in the Rigatoni Pasta. Allow to cook for 8-10 minutes.

Once the Pasta is cooked drain it, but as with all my Pasta recipes make sure you save 1 ladle full of that precious Pasta Water!

Season the Ragu Sauce with a few Sea Salt Flakes, some Black Pepper and a handful of Chopped Parsley. Give it a good mix and then add in the Milk and let simmer for a couple of minutes.

Finally pour in the cooked Pasta along with the reserved Pasta Water, stir until it is all combined and then serve!

Tips;

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