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