Once again a pasta dish, Rigatoni Bolognese, is simpler to make thanks to my stored Tomato Pasta Sauce which is infused with ingredients like garlic, oregano and basil.
The chorizo adds a depth of flavor that although may not be true Bolognese yet is quite flavorful and at the same time within ‘Mediterranean’ limits and origins. Lots of Pecorino Romano cheese both in the sauce as well as on top is a must!
My stored Tomato Pasta Sauce proved once gain very handy.
Rigatoni Bolognese
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Pasta recipes.
Rigatoni Bolognese
Servings: 6 People
Ingredients
- 500 gr Rigatoni Pasta
- 500 gr Beef , chuck, double minced
- 175 gr Chorizo Sausage , without its casing and chopped
- 200 ml Tomato Pasta Sauce , press Here for recipe
- 400 gr Chopped Tomatoes , canned
- 200 ml Water , warm
- 1 large Yellow Onion , roughly chopped
- 2 Celery stalks , roughly chopped
- 2 medium Carrots , roughly chopped
- 1 tablespoon fresh Oregano , home grown and finely chopped
- 3 tablespoons fresh Parsley , leaves picked finely chopped
- 1 tablespoon Anchovy Paste , diluted in the Worcestershire sauce
- 1 ½ tablespoons Worcestershire sauce
- 100 ml red Wine , preferably a San Giovese
- 150 gr Pecorino Romano Cheese
- 5 litres Water
- 60 ml EVOO , Extra Virgin Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- In a food processor with the blades on add half the parsley along with the oregano, the onion, carrots, celery. Work/pulse for a minute until everything is finely chopped and mixed but not turned into a paste.
- Place a large pot over medium heat pour, half of oil and toss in the minced meat and the sausage smashing the meat with a wooden spoon, until all the meat has been sautéed and a nice color has been achieved. Season with half of the salt and pepper and deglaze with the wine and let the alcohol evaporate. Remove from the pan and set aside covered to be kept warm.
- In the same pot add the remaining oil along with the mixture of the processed herbs and vegetables and cook for 6-8 minutes until softened. Return the meat into the pot, Add the tomatoes, the Tomato Pasta Sauce and the warm water, season with the remaining salt and pepper and reduce the heat to low. Simmer with the lid halfway on for 50 minutes and until all the ingredients come together, while stirring very frequently and the sauce has reduced and is thick but still a bit juicy. 5 minutes before the end add the anchovy paste and the Worcestershire sauce.
- In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- Strain the pasta and return to the saucepan with the meat and the sauce. Add half of the pecorino cheese and stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Toss and serve in a deep dish, add the remaining pecorino cheese and the remaining parsley and serve.
