A rich and flavorful Rigatoni Bolognese featuring ground beef simmered in a tomato and red wine sauce, served with rigatoni and Parmesan cheese. Includes a vegan modification suggestion using mushrooms, olive oil, and omitting milk.
1. In a large pot over medium high heat, sauté the onion, carrot, and celery in butter with a sprinkle of salt and pepper until onions are translucent (4-5 mins).
2. Add the ground beef (break it up into small pieces), along with the salt and Italian seasoning; once the beef is almost cooked through, turn the heat down to medium and add the milk.
3. Cook, stirring often, until almost all liquid has evaporated then add the San Marzano tomatoes (crush them in your hands as you put them in).
4. Stir in the red wine and cook uncovered on medium low for 5 mins so the alcohol cooks off; cover and simmer for 30 mins.
5. Bring a pot of salted water to a boil and cook rigatoni 5 mins less than the package directions (reserve some of the pasta water).
6. Transfer the rigatoni into the pot with the sauce along with 1/2 cup pasta water; cook over medium high heat, tossing gently until pasta reaches desired tenderness (add more pasta water if needed).
7. Top with parmesan cheese and enjoy!
