comfort meal: homemade bolognese with Rigatoni noodles

Homemade Bolognese Sauce with Gluten-Free Rigatoni

Ingredients:

For the Sauce:

    •    2 tablespoons olive oil

    •    1 medium onion, finely diced

    •    2 medium carrots, finely diced

    •    2 celery stalks, finely diced

    •    4 cloves garlic, minced

    •    1 pound ground beef (or a mix of beef and pork)

    •    1/2 cup dry red wine (or beef broth for alcohol-free)

    •    1 cup whole milk

    •    1 can (28 ounces) crushed tomatoes

    •    2 tablespoons tomato paste

    •    1/2 teaspoon dried oregano

    •    1/2 teaspoon dried thyme

    •    1 bay leaf

    •    Salt and pepper, to taste

    •    1/4 teaspoon red pepper flakes (optional, for heat)

    •    1/4 cup fresh parsley, chopped (for garnish)

For the Pasta:

    •    12 ounces gluten-free rigatoni noodles

    •    Salt (for pasta water)

Instructions:

    1.    Prepare the Sauce Base:

    •    Heat olive oil in a large, deep skillet or pot over medium heat.

    •    Add onion, carrot, and celery, and sauté for 5–7 minutes until softened.

    •    Stir in the garlic and cook for an additional minute.

    2.    Cook the Meat:

    •    Add the ground beef (or meat mix) to the skillet and break it up with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.

    3.    Deglaze and Simmer:

    •    Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

    •    Stir in the milk and cook for another 3–4 minutes to let the flavors meld.

    4.    Add Tomatoes and Seasonings:

    •    Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaf, salt, pepper, and red pepper flakes if using. Mix well.

    5.    Simmer the Sauce:

    •    Lower the heat to a gentle simmer. Cover partially with a lid and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it becomes too thick.

    6.    Cook the Gluten-Free Rigatoni:

    •    While the sauce simmers, bring a large pot of salted water to a boil.

    •    Cook the gluten-free rigatoni according to the package instructions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.

    7.    Finish the Dish:

    •    Remove the bay leaf from the sauce and adjust seasoning with additional salt and pepper if needed.

    •    Toss the cooked rigatoni with the sauce or serve the sauce spooned over the pasta.

    8.    Serve:

    •    Garnish with fresh parsley and, if desired, grated Parmesan cheese (check that it’s gluten-free).

    •    Serve immediately and enjoy!

This rich and hearty Bolognese pairs perfectly with gluten-free rigatoni, ensuring a satisfying and comforting meal. Let me know how it turns out!