Seed Oil Free Gluten Free Rigatoni Bolognese
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.5(12)
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4 servings
For the pasta
- 12 oz gluten free rigatoni
- 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
- Ā¾ lb ground beef (80/20)
- Ā½ lb ground pork
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- Ā½ cup whole milk
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper, to taste
For finishing
- Ā½ 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 8ā10 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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