Creamy Beef Bolognese
Indulge in a hearty and comforting bowl of Creamy Beef Bolognese, featuring tender beef in a creamy tomato sauce with hints of herbs and spices.
Ingredients
- 1 onion finely minced
- 1 carrot finely minced
- 1 celery finely minced
- 1 lb ground beef
- 4 cloves garlic minced
- 1/2 cup vermouth substitute with other dry white wine
- 14 oz crushed tomatoes
- 3 tbsp tomato paste
- 2 cups oregano fresh thinly chopped or dried
- 1 cup heavy whipping cream substitute with milk
- 1/2 cup parmesan cheese
- 1 tbsp salt & pepper
- 1 lb rigatoni
Instructions
- Add onion, carrot, and celery to a food processor and pulse until they are finely minced.
- Heat some oil in a large pot over medium-high heat. Add in the minced vegetables and cook until they are soft and starting to caramelize, around 5 minutes.
- Add minced garlic to the pot and cook until it's fragrant, around 1 minute.
- Add in the ground beef and cook until it's no longer pink, breaking it up as you go.
- Pour in vermouth, bring to a simmer and cook until mostly reduced.
- Stir in crushed tomatoes, tomato paste, beef stock, bay leaf, oregano, red pepper flakes, and balsamic vinegar. Mix everything together well and reduce the heat to a simmer. Let everything cook together for 45 minutes.
- Stir in heavy cream to the pot. Bring the mixture to a simmer, stirring occasionally. Let it cook for about 45 more minutes, or until the sauce has thickened up nicely.
- Season the sauce with salt and pepper to taste.
- Cook rigatoni pasta according to package instructions. Drain and add it to the pot with the bolognese sauce. Toss everything together until the pasta is coated in the sauce.
- Serve the pasta with some freshly grated Parmesan cheese on top.
