Weeknight Rigatoni Bolognese
- Dairy Free
Why we love it:
- 1 Yellow Onion
- 1 Carrot
- 1 rib Celery
- 3 cloves Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Kosher Salt (divided)
- 1 pound Ground Beef
- 1⁄2 cup White Wine (optional)
- 1 28-ounce can Crushed Tomatoes (or diced)
- 1 Tablespoon Dried Oregano
- 1⁄2 cup Heavy Cream (or milk, optional)
- 1 pound Rigatoni Pasta
- 5 cups Spring Mix Salad Greens
- 4 Tablespoons Salad Dressing
- 1⁄2 cup Parmesan Cheese (optional, to taste)
1. DICE VEGGIES
Finely dice the onion, carrot, celery, and mince the garlic.
Heat a heavy pot with a wide bottom, over medium high heat. Add the olive oil and the veggies. Add a teaspoon of kosher salt and sauté for 5 minutes.
Add the ground beef to the pan and break it up while you sauté it for about 6 minutes or until it’s all browned. Continue cooking and breaking up into small pieces. You may prefer to use a potato masher or just keep working it with a wooden spoon.
If using, add the wine. Then add the tomatoes, and dried oregano. Turn the heat to high and cover it. Bring it to a steady simmer. Once simmering, stir well and uncover the pot. Turn heat down to medium and it should retain a slow, gentle simmer this way.
Cook for 10 - 20 minutes. If you have longer, by all means, simmer for up to 75 minutes.
If using cream - like some of Italy does - you can stir that in for the last 5 minutes or so to simmer. It doesn’t freeze as well this way, so omit if planning to freeze.
Meanwhile, cook the pasta according to the package directions. Drain. You can either toss the pasta with a drizzle of olive oil then plate the sauce on top - or toss the pasta into the sauce to get it nicely coated.
Wash and dry lettuce. Toss with dressing.
Serve pasta with a simple side salad. Garnish with parmesan cheese to taste.