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Pork Bolognese with Rigatoni







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Pork Bolognese with Rigatoni

Rigatoni pasta served with a thick, slowly simmered sauce made up of ground pork, tomatoes, and fresh vegetables.

Pork Bolognese with Rigatoni recipe

servings: 4

total time: 1 hour 30 minutes

recipe by: 

Ingredients

  • 1 TBSP olive oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 rib of celery, diced
  • 1 pound ground pork
  • 3 medium garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • salt & freshly ground black pepper
  • 8 ounces roma tomatoes, chopped
  • 1 cup whole milk
  • 1 pound rigatoni pasta
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving



Directions

  1. Heat the oil in a dutch oven or large pot over medium-high heat.

  2. Add the onion, carrot, and celery to the pot and cook, stirring often, until vegetables soften a bit, about 5 minutes.

  3. Add the pork, garlic, oregano, parsley, basil, 1 tsp salt, and 1/2 tsp black pepper to the pot and cook, while breaking up the pork, until pork is browned, about 5 minutes.

  4. Add the tomatoes to the pot and cook, while breaking up the tomatoes, until the tomatoes soften and begin to break down, about 5 minutes.

  5. Pour the milk into the pot the use a wooden spoon or spatula to scrape any stuck on bits from the bottom of the pot.

  6. Reduce the heat to low and simmer, stirring occasionally, for about 1 hour or until sauce is very thick.

  7. Prepare rigatoni according to package directions then drain the pasta reserving about 1/2 cup of the pasta water.

  8. Stir the cooked pasta and Parmesan cheese into the sauce until well combined. Stir in a little of the reserved pasta water until you reach a desired consistency.

  9. Season with additional salt & pepper to taste and serve with extra freshly grated Parmesan cheese on the side.

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