Rigatoni Bolognese

Name: Rigatoni Bolognese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 slices bacon; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 6 cloves garlic, minced; 1 onion, minced; 1 stalk celery, minced; 1 carrot, peeled and minced; 1 cup minced mushrooms; 1 pound ground beef; 1 pound sweet Italian sausage, casing removed; ½ cup red wine; 1 cup heavy cream; 1 (28-ounce) can whole tomatoes with their juice, blended or hand crushed; 2 pounds rigatoni or your favorite pasta; 2 pounds rigatoni or your favorite pasta; Salt and crushed red pepper, to taste; Salt and crushed red pepper, to taste; ¼ cup chopped fresh parsley; 2 teaspoons chopped fresh thyme; ½ cup freshly grated Pecorino Romano cheese, plus more for sprinkling

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

When you’re in the mood for something a little different, try this hearty, creamy, meaty sauce with a bit of a bite. I love a good Bolognese sauce over pasta; just give me a pillow to lay my head on when I’m done eating.

Ingredients

4 slices bacon
2 tablespoons unsalted butter
2 tablespoons<

Americas
United States
Pasta

Method

Cook the bacon in a large sauté pan over medium-high heat. Pour off the fat into a safe receptacle, keeping the bacon in the pan.

Return the pan to medium-high heat and add the butter and olive oil. When the butter has melted, add the garlic and sauté for about 1 minute, until the garlic turns golden. Add the onion, celery, carrot, and mushrooms and cook for 10 to 15 minutes, until the