Skip to content
Menu
Classic Bolognese with Rigatoni
Plato principal

Classic Bolognese with Rigatoni

9 hPara 6Nutri-Score C€€€
de @justahumblecook6 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • beef tallow (infused with rosemary, garlic and thyme)Otro60 g
  • ground beefCarne500 g
  • ground vealCarne250 g
  • ground porkCarne250 g
  • onion (finely chopped)Frutas y verduras2 piezas
  • carrot (finely chopped)Frutas y verduras2 piezas
  • celery (finely chopped)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • tomato pasteDespensa60 g
  • white wineBebidas200 ml
  • chicken stockDespensa500 ml
  • bay leavesEspecias2 piezas
  • crushed tomatoesDespensa200 g
  • rigatoniCereales500 g
  • butter (cold, in knobs)Lácteos40 g
  • Parmigiano Reggiano (freshly grated)Lácteos60 g

por ración

Nutrición

646kcal

Carbohidratos
67 g
Proteínas
29 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Olla
  • Placa de cocina
  • Horno
  • wooden spoon

paso a paso

Preparación

  1. Melt the tallow and sear the meat

    • Melt the infused beef tallow in a Dutch oven over high heat.
    • Add the ground beef, ground veal and ground pork and sear until nicely coloured.
    • Remove the meat from the pot and set aside.
    Paso 1

  2. Chop the mirepoix

    • Finely chop the onion, carrot and celery while the meat sears.
    • Chop small so the vegetables melt into the sauce.
    Paso 2

  3. Cook down the mirepoix

    • Add a little more tallow to the pot.
    • Add the chopped onion, carrot and celery and cook slowly until fully caramelized, sweet and almost melted.
    Paso 3

  4. Add garlic and tomato paste

    • Add the minced garlic and let it sweat briefly.
    • Add the tomato paste and cook until caramelized to remove the raw flavour.
    Paso 4

  5. Return the meat and deglaze

    • Add the seared ground meat back to the pot and mix.
    • Deglaze with the white wine and cook until the alcohol has evaporated.
    Paso 5

  6. Add the liquids and braise

    • Add the chicken stock, bay leaves and a small amount of crushed tomatoes.
    • Cover with a lid and cook in the oven for four hours.
    Paso 6

  7. Chill overnight

    • Chill the Bolognese and refrigerate overnight so the flavours meld.
    • The next day, remove the fat from the surface.
    Paso 7

  8. Reheat the sauce

    • Bring the Bolognese back up to heat and let it simmer.
    Paso 8

  9. Cook the rigatoni

    • Cook the rigatoni in salted water until about 90% done.
    • Reserve some pasta water.
    Paso 9

  10. Finish the pasta in the sauce

    • Toss the drained rigatoni with the Bolognese sauce.
    • Add pasta water and let the pasta finish cooking.
    • Stir in the butter and grated Parmigiano Reggiano until emulsified and silky.
    • Plate and serve.
    Paso 10
Obtener Mezze