Martha Stewart

What's This?
Serving size 6

Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.


3 Tbsp olive oil1 small carrot, peeled and grated (about 3/4 cup)1 rib celery, finely chopped (about 1/2 cup)1 large red onion, finely chopped⅓ lb ground beef¼ lb ground pork2 cup canned peeled whole tomatoes2 Tbsp tomato paste Coarse salt and freshly ground pepper2 Tbsp heavy cream, (optional)1 lb fresh rigatoni


  1. Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion; cook for two minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cover and cook, stirring occasionally, for 1 hour.
  2. Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.
  3. Add heavy cream, if using, to sauce; stir to combine. Serve immediately over pasta.

Cook's Note: Bolognese sauce may be stored in an airtight container, refrigerated, for up to 3 days.

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Tags: Main Dish, Lunch, Dinner, Beef, Pork, Pasta, Tomato

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