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Rigatoni à la bolognaise
Rigatoni à la bolognaise

Rigatoni à la bolognaise

Preparation 15 minutes
Cooking time 3 hours 15 minutes
Servings 4

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 1 onion, thinly sliced
  • 180 ml (3/4 cup) carrot, cut into 1 cm (3/8 in.) dice
  • 180 ml (3/4 cup) celery, cut into 1 cm (3/8 in.) dice
  • 2 garlic cloves, chopped
  • 450 g (1 lb) lean ground beef
  • Salt and freshly ground black pepper
  • 30 ml (2 tbsp) all-purpose flour
  • 2 cans, 796 ml (28 oz) each, of diced tomatoes
  • 30 ml (2 tbsp) tomato paste
  • 5 ml (1 tsp) dried thyme
  • 10 ml (2 tsp) dried oregano
  • 10 ml (2 tsp) dried basil
  • 5 ml (1 tsp) crushed chili peppers
  • 2 bay leaves
  • 15 ml (1 tbsp) sugar
  • 1 package, 450 g (1 lb), of rigatoni, cooked al dente
  • 125 ml (1/2 cup) Parmesan, grated

Preparation

  1. In a large casserole, heat the olive oil over medium-high heat.
  2. Add the onion, carrot and celery.
  3. Cook for 3 to 4 minutes, stirring occasionally.
  4. Add the garlic and cook for 1 minute, stirring constantly.
  5. Add the beef and cook for 3 to 4 minutes, breaking the meat apart.
  6. Season with salt and pepper.
  7. Add flour and cook for 1 minute, stirring constantly.
  8. Add the diced tomatoes, tomato paste, herbs and sugar.
  9. Stir well.
  10. Turn down the heat.
  11. Cover and simmer for about 2 1/2 hours, stirring occasionally.
  12. Remove the lid.
  13. With a ladle, remove the fat and continue cooking for about 45 minutes, uncovered.  
  14. Cook the rigatoni following the directions on the package.
  15. Drain well and divide between serving plates.  
  16. Top with Bolognaise sauce.
  17. Garnish with grated Parmesan.
  18. Serve immediately.

Note:

You will have enough sauce for 8 servings. You may keep the rest of the sauce for 4 or 5 days in the refrigerator, or a few months in the freezer.

Availability in stores