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Easy Rigatoni Veal Bolognese

 

Tried & True Pasta Perfection

With minimal time to prepare, this new take on a classic Bolognese ensures ample time to enjoy the company of friends and family while the flavourful sauce reduces to perfection. It also adds some French Canadian flare with fresh, locally sourced Quebec ground veal.
Comfort Food
Quick & Easy
Print
Prep time
icon-clock-15 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14-6
Easy Rigatoni Veal Bolognese
Catelli Classic Rigatoni

Ingredients

  • 1boîte(500 G) 1 PKG(500 G) Catelli® Rigatoni
  • 1 lb (500 g)  ground veal
  • 1 White onion, diced
  • 1 tbsp (15 mL) Canola oil
  • 2 Carrots, peeled and diced
  • 3 Garlic cloves, minced
  • ½ cup (125 mL) Fresh basil, chiffonade
  • ½ cup (125 mL) Chopped fresh thyme
  • 1 tsp (5 mL) Ground fennel
  • ½ cup (125 mL) Red wine
  • ½ cup (125 mL) Heavy cream
  • 1 Large can crushed San Marzano tomatoes
  • 2 tbsp (30 mL) Tomato paste
  • 2 tsp (10 mL) Black pepper
  • 1 tsp (5 mL) Red wine vinegar
  • Pinch of white sugar

Cooking Steps

Step 1

In a large pot over medium heat, add ground veal and cook for 5-6 minutes. Drain using a colander to remove fat. Reserve meat.

Step 2

Add canola oil and white onion to pot, cook for 2 minutes. Add carrot, cook for 1 minute. Add herbs, garlic, ground fennel and black pepper and cook for 2 more minutes.

Step 3

Deglaze by adding red wine and scraping bits off bottom of pot. Add cooked meat, cream, tomatoes, tomato paste, sugar and red wine vinegar. Bring to a boil and reduce to a simmer for one hour. Stir every 5-10 minutes. Add salt to taste.

Step 4

 Cook rigatoni according to package instructions. Strain pasta and toss with sauce.