Pasta Bolognese

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword baked-pasta-bolognese, bolognese-sauce, pasta-bolognese-recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 492kcal

Cook the rigatoni in salted water per the package directions until al dente. Drain well then set aside.
In a large Dutch oven drizzled with olive oil cook the onion, carrot, celery and bay leaf over medium high heat for 3-5 minutes just until beginning to soften. Season with 1/2 teaspoon each salt and black pepper. Add the garlic to the pan, cooking for 1 minute longer.
To the pot add the ground beef and Italian sausage or ground pork. Continue to cook over medium high heat until no pink remains. Drain excess fat from the pot.
Add the crushed tomatoes, tomato sauce, beef stock, Italian seasoning, granulated garlic, onion powder and crushed red pepper flakes. Mix well. Bring to a simmer then lower the heat and gently bubble uncovered for 20 minutes.
After 20 minutes, mix in the heavy cream. Remove from the heat. Reserve about 1 1/2 cups of sauce and remove the bay leaf from the pot.
Add the cooked rigatoni to the Dutch oven, mix until fully coated. .
Preheat the oven to 350°F. Spray a 13x9 inch baking dish with cooking spray.
Pour half of the rigatoni into the prepared dish. Sprinkle with 1 1/2 cup of shredded mozzarella cheese.
Pour the remaining rigatoni into the dish. Spoon the reserved sauce on top. Sprinkle with 1 cup cheese and Parmesan cheese.
Place into the oven and bake for 35-40 minutes.
Garnish with fresh parsley and serve.

You can use bacon drippings in place of olive oil to cook the vegetables.