Rigatoni Bolognese With Herby Whipped Ricotta
Add 8 cloves roughly chopped garlic and olive oil to a large Dutch oven.
1
Cook on medium low heat for 3 minutes. Be careful not to burn the garlic.
2
Add 4 (28 ounce) cans San Marzano tomatoes and stir.
3
Add 8 basil leaves. Simmer on low for 30 minutes uncovered.
4
Meanwhile in a large Dutch oven or pan heated over medium heat melt 3 tablespoons butter.
5
Add 1 large finely chopped white onion. Sauté for 10 minutes until soft and caramelized.
6
Remove the onion from the pan into a bowl. Set aside.
7
Add 2 pounds ground beef and 2 pounds mild Italian pork sausage removed from the casing to the pan. Turn onto medium high heat.
8
Break up the meat as it cooks into small pieces.
9
Once the meat is almost fully cooked, add 1 bottle of good quality red wine.
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Add the sautéed onion and 1 1/2 cups finely shredded carrot into the meat mixture.
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Blend the simple tomato sauce with an immersion blender until smooth.
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Add the meat mixture into the tomato sauce.
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Add 3 bay leaves and stir to combine. Simmer on low uncovered for a minimum of 4 hours. Preferably 8 hours.
14
After the sauce has cooked, skim off the top layer of grease with a ladle. Season with 1 tablespoon salt.
15
Add 2 tablespoons brown sugar and 1/2 cup heavy cream and stir to combine. You can also add a pinch of red pepper flakes if desired. Cook for 10 min.
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To make the whipped ricotta place the ricotta into a food processor and blend for 30 seconds.
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The ricotta should be whipped and fluffy.
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Add 2 garlic cloves. 4 leaves of basil and 1 teaspoon salt and blend until smooth. About 20 seconds.
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To cook the pasta bring a large pot of water to a boil and add 2 tablespoons salt.
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Add your desired amount of rigatoni pasta and cook to package directions.
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Reserve 1/2 cup pasta cooking water.
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Add the pasta and sauce to a pan and toss to combine. Add pasta water if needed to thin the sauce.
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Serve the pasta in a serving bowl and top with whipped ricotta cheese, Parmesan, fresh basil and red pepper flakes.
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