To make these delicious rigatoni with bolognese sauceperhaps the most complicated task is to find the rigatonia variety of pasta similar to penne rigate or striped but larger macaroni, which today are available in most supermarkets in the most prestigious pasta brands.
This variety of large-sized pasta in combination with a thick and abundant bolognese sauce, provides us with a classic and traditional italian pasta dish, that will delight young and old at home at mealtime. This dish stands out for the reduction that is made to the sauce so that it is very thick, being more a spiced meat with tomato and other vegetables, than a tomato sauce with meat.
By more than in our country it is common to associate bolognese sauce with spaghetti or fettuccine, the normal thing in Italy is to use another type of pasta to accompany it. This traditional Bologna sauce is served in most Italian restaurants with short, hollow pasta, never with long pasta varieties. The ideal is to serve it with penny either rigatoni because the meat slips into the holes and the tomato sticks to the pasta stripes.
we start preparing an authentic bolognese sauce. To do this, finely chop the onion, carrot and celery, and fry them in a large frying pan to start the Bolognese sauce. Then we add the minced meat, and when it changes color, the plum tomatoes, also very chopped and we continue poaching.
We continue adding the white wine and after stirring, add a glass of water and the concentrated tomato, and let the Bolognese or ragout It is done very slowly, while it thickens little by little. When we have almost prepared this concentrated meat sauce, Cook the pasta in a saucepan with plenty of water and a tablespoon of salt.
Drain the pasta and put it on the bolognese sauceadding half a scoop of the pasta cooking water, and sauté the whole so that the pasta finishes cooking and the sauce absorbs the liquid, becoming very thick again.
We serve the pasta immediately so that it arrives at the table at its point, sprinkling with a little ground Parmesan and decorating with a sprig of basil. We bring to the table a pepper mill so that whoever wants can add one or two turns on their plate.
Stainless Steel Induction Spaghetti Pan Set of 3 with Strainer, 6 Liter Casserole, Glass Lid, Pasta Strainer.
With what to accompany the rigatoni with bolognese sauce
To accompany this rigatoni recipe with bolognese sauce, we suggest a burrata salad with dried tomatoes as a starter and finish with this dish as a main course. Dessert will not be necessary, if anything, a piece of fruit to complete the menu.
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