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.
Easy Rigatoni Veal Bolognese
1 PKG(500 G)
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
1In a large pot over medium heat, add ground veal and cook for 5-6 minutes. Drain using a colander to remove fat. Reserve meat.
2Add 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.
3Deglaze 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.
4 Cook rigatoni according to package instructions. Strain pasta and toss with sauce.
Chef’s Tip: Buy San Marzano tomatoes and pulse twice if you can’t find the crushed variety. You can make the sauce up to two days ahead of time for an easy weeknight meal. It also freezes beautifully.
Bloggers Ayngelina Brogan & Dave Mottershal
Ayngelina and Dave inspire their readers to lead an adventurous life and cook amazing food at home. Baconismagic.ca started off as a solo site, until Ayngelina walked into a restaurant and asked to meet the chef - not knowing he would be the love of her life.