Australian-Style Jumbo Rigatoni Bolognese
A hearty, Australian-inspired pasta dish featuring jumbo rigatoni, rich bolognese sauce, and a sprinkle of parmesan cheese.
Ingredients
- ●1 pound Jumbo Rigatoni
- ●1 pound Ground Beef
- ●1 medium, finely chopped Onion
- ●1 medium, finely chopped Carrot
- ●2 stalks, finely chopped Celery
- ●28 ounces Canned Crushed Tomatoes
- ●1 cup Red Wine
- ●2 cups Beef Broth
- ●2 tablespoons Tomato Paste
- ●2 tablespoons Olive Oil
- ●to taste Salt
- ●to taste Black Pepper
- ●1 cup, grated Parmesan Cheese
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Add the chopped onion, carrot, and celery, cooking until the vegetables are tender.
- 3
Add the ground beef, cooking until browned.
- 4
Add the tomato paste, cooking for 1-2 minutes.
- 5
Add the crushed tomatoes, red wine, and beef broth, stirring to combine.
- 6
Bring the sauce to a simmer and let cook for 20-30 minutes, stirring occasionally.
- 7
While the sauce cooks, cook the jumbo rigatoni in a large pot of boiling, salted water.
- 8
Reserve 1 cup of pasta water before draining the rigatoni.
- 9
Add the cooked rigatoni to the bolognese sauce, tossing to combine.
- 10
If the sauce seems too thick, add a bit of the reserved pasta water.
- 11
Season with salt and black pepper to taste.
- 12
Serve hot, topped with parmesan cheese.