Rigatoni Bolognese

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The Amateur Gourmet

ingredients

• 1 Tbs vegetable oil
• 3 Tbs butter plus 1 Tbs for tossing the pasta
• 1/2 cup chopped onion
• 2/3 cup chopped celery
• 2/3 cup chopped carrot
• 3/4 pound ground beef chuck
• Salt
• Black pepper, fresh from the mill
• 1 cup whole milk
• Whole nutmeg
• 1 cup dry white wine (I used Vermouth and it worked fine)
• 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 1/4 to 1 1/2 pounds pasta (I used just 1 pound of dried rigatoni)
• Freshly grated parmigiano-reggiano cheese

directions

See full recipe on The Amateur Gourmet »

Source: Amateur Gourmet

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