Vegan Gluten Free Rigatoni Bolognese

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.5

(12)

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Ingredients

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
¾ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 tbsp tomato paste
1 cup dry white wine
1 can (28 oz) crushed tomatoes
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 tsp dried oregano
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
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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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