April 29, 2021
Ingredients
Para la salsa boloñesa:
- La Parmigiana classic olive oil
- 2 teaspoons of minced garlic
- ½ chopped onion
- 2 tablespoons of La Parmigiana tomato paste
- 300–400g of special ground beef
- Salt to taste
- Pepper to taste
- Paprika to taste
- Tomato sauce with flavor
- ¼ cup milk (to cut acidity)
- Fresh basil to taste
- Parmesan cheese Parmigiana with flavor
For the pasta:
- Rigatoni (carrizos) from La Parmigiana, cooked al dente (approx. 8 minutes)
Preparation
- In a large skillet, heat the olive oil and sauté the garlic and onion until golden.
- Add the ground beef and cook until browned.
- Stir in the tomato paste, tomato sauce, paprika, salt, and pepper. Cook over medium heat.
- Add the milk to balance the acidity and mix well.
- Add fresh basil to taste and a little Parmesan cheese. Cook for a few more minutes until all the flavors are combined.
- Meanwhile, cook the rigatoni in salted water until al dente (approx. 8 minutes).
- Serve the pasta on plates and pour the Bolognese sauce over the top. Sprinkle with more Parmesan cheese before enjoying.
