Rigatoni Bolognese


▢ 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 tomate puree ▢ salt, to taste ▢ pepper, to taste ▢ 3 cups beef or chicken stock ▢ 1/2 cup milk

Instructions Step - 1

Chop the vegetables very finely. If you want to speed up this step, you can use a food processor.

Step - 2

Heat extra virgin olive in a large saucepan. Add the onions, carrot and celery. Cook for around 10 minutes on medium-low heat until vegetables are softened.

Step - 3

Add beef and pork mince. Break it apart with a wooden spoon and stir constantly until the meat is browned.

Step - 4

Deglaze with red wine.

Step - 5

Transfer your meat and vegetable mixture in the slow cooker. Add tomato puree, salt, pepper and cover with broth.

Step - 6

Cook on low for 6 hours. Finally, when the sauce ready, add the milk to round up the flavor. ENJOY

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