Rigatoni Bolognese


16 oz. rigatoni 2 tbsp. extra virgin olive oil 2 medium onions, finely chopped 1 large carrot, finely chopped 2 celery stocks, finely chopped 12 oz. ground beef 6 oz. ground pork 1/2 cup dry red wine 2 cups tomato puree salt, to taste pepper, to taste 3 cups beef or chicken stock 1/2 cup milk

Step : 1

The vegetables should be coarsely chopped. For expedited completion, a food processor may be employed.

Step : 2 

Extra virgin olive is heated in a substantial saucepan. Stir in the celery, carrot, and scallions. Cook over medium-low heat for approximately 10 minutes, or until the vegetables are tender.

Step : 3

Add minced sirloin and pork. Assemble it piece by piece using a wooden utensil while continuously stirring to brown the meat. Deglaze with wine in crimson.

Step : 4

Place the mélange of meat and vegetables into the slow cooker. Season with pepper and tomato puree, then cover with broth.

Step : 5

Low heat for six hours.

Step : 6

Lastly, when the sauce is complete, incorporate the milk to complete the flavor.

More Stories.