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Classic Bolognese with Rigatoni
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Classic Bolognese with Rigatoni

9 godz.Porcje: 6Nutri-Score C€€€
od @justahumblecook6 importówugotowano 0 razy
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Składniki

6 osób
  • beef tallow (infused with rosemary, garlic and thyme)Inne60 g
  • ground beefMięso500 g
  • ground vealMięso250 g
  • ground porkMięso250 g
  • onion (finely chopped)Warzywa i owoce2 kawałki
  • carrot (finely chopped)Warzywa i owoce2 kawałki
  • celery (finely chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce4 kawałki
  • tomato pasteSpiżarnia60 g
  • white wineNapoje200 ml
  • chicken stockSpiżarnia500 ml
  • bay leavesPrzyprawy2 kawałki
  • crushed tomatoesSpiżarnia200 g
  • rigatoniProdukty zbożowe500 g
  • butter (cold, in knobs)Nabiał40 g
  • Parmigiano Reggiano (freshly grated)Nabiał60 g

na porcję

Wartości odżywcze

646kcal

Węglowodany
67 g
Białko
29 g
Tłuszcz
29 g
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Przybory

  • Garnek żeliwny
  • Patelnia
  • Garnek
  • Płyta kuchenna
  • Piekarnik
  • wooden spoon

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Chill overnight

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

  8. Reheat the sauce

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

  9. Cook the rigatoni

    • Cook the rigatoni in salted water until about 90% done.
    • Reserve some pasta water.
    Krok 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.
    Krok 10
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