Prep Time: 10 minutes
Cook Time: 25 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes (optional)
- 1 pound ground beef, 80/20 blend
- ½ cup red wine (or beef broth)
- 1 – 15 ounce can crushed tomatoes
- 1 bay leaf
- 8 ounces dried or fresh rigatoni
- Kosher salt, to taste
- freshly ground black pepper, to taste
- Olive oil, as needed
- freshly grated parmesan, for garnishing
- fresh basil leaves, torn, for garnishing
- Bring a large saucepot of water to a boil.
- In a large deep-sided skillet on medium heat, pour in approximately 2 tablespoons of olive oil. Once the oil is hot and shimmers add the onion and carrots. Saute for 4 minutes or until the onion begins to get translucent. Add the celery and garlic and cook for an additional 5 minutes.
- Stir in the tomato paste and crushed red pepper flakes (if using) and cook for 2 minutes until the tomato paste is a deeper, darker red. Add the ground beef and turn the pan up to medium high heat. Cook, using a wooden spoon to break into small pieces, until the beef has browned, approximately 10 minutes.
- Lower the heat back to medium and pour in the red wine, using the spoon to scrape the bottom of the pan to remove any fond (the brown bits). Add the crushed tomatoes and bay leaf and, once the sauce is simmering, lower the heat to so it remains gently simmering while you cook the pasta.
- Once the water is boiling, add salt then the pasta. Cook for about 8 minutes (for dried) or 4 minutes (for fresh) or until the rigatoni is just al dente. Drain, reserving ½ cup of the pasta water.
- Gently toss the rigatoni into the Bolognese, adding some of the pasta water if needed to thin out the sauce. Taste and season with salt and pepper as needed.
- Plate and garnish with freshly grated parmesan cheese, torn basil leaves and a drizzle of olive oil.