“While it takes time in the cooking for flavors to develop,” Park says, “it’s worth the time and should not be rushed. Bolognese works best with short pasta with ridges such as rigatoni or penne rigate, which hold the sauce best.”
Serves: 4
Ingredients:
1 small carrot, minced
1 small onion, minced
1 rib celery, minced
extra virgin olive oil (to coat the pan)
salt and pepper to taste
1 lb ground beef
1 cup red wine
1 can peeled tomatoes
1 lb rigatoni
Parmigiano Reggiano, grated
Italian parsley, chopped
Preparation:
1) Sauté the carrot, onion and celery in olive oil over medium heat until soft. Season with salt.
2) Add the ground beef and brown slowly over medium-low heat.
3) Add the red wine and cook it off.
4) Put the tomatoes through a sieve and add to the pan. Reduce the flame to low. Cover and simmer for two hours, stirring occasionally.
5) Bring a pot of salted water to boil and add the rigatoni. Cook the noodles until they are al dente. Then add rigatoni to the sauce to finish cooking.
6) To serve, divide the pasta among 4 bowls, top with grated parmigiano reggiano cheese and parsley.