Rigatoni Bolognese Recipe

Make the bolognese sauce. Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat and add the olive oil. Add the sausage and beef and cook stirring occasionally until browned, about 6-8 minutes.

Lower the heat to medium and add the chopped onions and cook stirring occasionally until softened, about 3-4 minutes.

Add the garlic and cook stirring constantly until fragrant, about 1 minute.

Add the tomato paste and cook stirring constantly until the tomato paste turns slightly darker in color, about 1-2 minutes.

Add the water. Scraping up any brown bits on the bottom of the pan.

Stir in the crushed tomatoes and mix until well combined.

Add the sugar, Italian seasoning, salt, black pepper, red pepper flakes and parsley. Bring the bolognese sauce to a boil and down to a simmer. Simmer for 30 minutes, stirring occasionally, making sure to scrape down the bottom of the pot when stirring.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta until al dente.

Taste the sauce to adjust for seasoning. Add the pasta to the bolognese sauce and toss to coat evenly.

Plate the pasta and add a dollop of ricotta, freshly grated Parmesan cheese and a sprinkling of chopped parsley. Serve and enjoy!