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The Best Bolognese

5 from 2 reviews

This rigatoni bolognese is our favorite cozy comfort food. You’ll find us making this recipe for the best bolognese all year long!

This rigatoni bolognese is our favorite cozy comfort food. You’ll find us making this recipe for the best bolognese all year long!

  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: pasta
  • Method: stovetop
  • Cuisine: italian
  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: pasta
  • Method: stovetop
  • Cuisine: italian

Ingredients

  • 2 tablespoons salted butter
  • 1 pound ground chuck (15-20% fat)
  • 1/2 cup celery, diced (about 3 stalks)
  • 1/2 cup carrot, diced
  • 1 medium onion, diced
  • 1 cup dry white wine
  • 1 teaspoon salt
  • pinch nutmeg
  • 28 oz DeLallo San Marzano-style crushed tomatoes
  • 2 bay leaves
  • 1 cup milk
  • parmigiano reggiano, for topping

Instructions

  1. In a large caste-iron pot over medium heat, melt 1 tablespoon of butter. Add ground chuck to pan, season with a sprinkle of salt, then use a hard spatula to break up meat into small pieces. The smaller the better, so just keep going until the meat is as fine as you can get it. Cook until meat is no longer pink, then remove from pot.
  2. Without cleaning, place the pot back on the stove over medium heat (it’s ok if a few small pieces of meat remain). Add in remaining tablespoon of butter, then add in celery, carrot, and onion. Cook until vegetables sweat and are nicely translucent, 5-7 minutes.
  3. Add meat back into pot, then add in wine and cook until all the steam evaporates off. Season with 1 teaspoon of salt and a pinch of nutmeg (even less than 1/8 teaspoon), then stir in the DeLallo crushed tomatoes, and 2 bay leaves.
  4. Bring everything to a boil, then turn heat to simmer and add in milk. Cook uncovered for 3 hours, stirring occasionally. If sauce starts to look dry, add in 1/2 cup water. Once finished cooking, discard bay leaves and adjust salt seasoning, if necessary.
  5. Boil a large pot of rigatoni, cooking to al dente. Drain pasta and place in a large mixing bowl. Toss with sauce, coating completely. Place on a serving bowl and top with a healthy sprinkling of parmigiano cheese!

Keywords: easy, the best, classic, weeknight, dinner party