Nickel Allergy Friendly Gluten Free Rigatoni Bolognese

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Nickel Allergy Friendly Gluten Free Rigatoni Bolognese

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Ingredients

4 servings

For the pasta

12 oz gluten free rigatoni
Rustichella d’Abruzzo Corn Rigatoni Gluten Free Pasta
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1 tbsp kosher salt

For the Bolognese

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
¾ lb ground beef (80/20)
½ lb ground pork
2 tbsp tomato paste
1 cup dry white wine
1 can (28 oz) crushed tomatoes
1 cup chicken broth
½ cup whole milk
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 bay leaf
salt and pepper, to taste

For finishing

½ cup pasta cooking water, reserved
2 oz parmigiano-reggiano, finely grated, plus more for serving

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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