Recipe: Rigatoni alla bolognese | Vancouver Sun

Rigatoni alla bolognese. Serves two …

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A trio of meats mix-and-mingle in this popular pasta dish from the Vancouver restaurant Ask For Luigi. A hearty helping would make a great weeknight or weekend main to gather around.

Rigatoni alla bolognese

3/4 cup (180 mL) bone marrow, removed from bone

1 large onion, diced small

1 carrot, grated

4 stalks celery, grated

4 cloves garlic, chopped fine

1/2 cup (125 mL) red wine

2 tbsp (30 mL) tomato paste

1 1/2 cups (375 mL) ground mortadella

1 1/2 cups (375 mL) ground beef

1 1/2 cups (375 mL) ground pork

2 cans tomato puree

1 sprig fresh rosemary chopped fine

5 sprigs fresh oregano chopped fine

Salt and pepper to taste

Cook the onion, celery, carrot and garlic in the bone marrow fat on medium heat to make a sofrito, slightly caramelized all the way through.

Add the tomato paste and caramelize it until it’s a couple shades darker and has lost the harsh acidity.

Add the meats and brown, stirring to break up the chunks. Then add the rosemary. Deglaze with the red wine and reduce until almost dry. Add the tomatoes and cook for about two hours on low heat. Add salt and pepper and the oregano.

Serves two.