Eagar Rigatoni Balsamic Bolognese

On my bio tab on this site I tell you about my study of precise measurements, but Bolognese is no place to be precise. Bolognese is about fun, free movements, taste by taste. A dash of this, a splash of that, maybe a few glugs. I’ve even been told Bolognese should be sung to and ingredients added like a dance. This is one of my favorite dishes, one I’ve added too and changed over many years. 

Try these ingredients together in a method all your own. Logically of course starting with the beef then continuing with the sauce ingredients. 

Ground beef seasoning:

  • 1 lb ground beef
  • 4 slashes Worcestershire sauce
  • Fennel seeds ground
  • Italian seasoning
  • Salt
  • Black pepper
  • 2 garlic cloves minced
  • 1/4 onion (yellow, white or red be creative)
  • 2 gluges white wine (red can be over powering)
  • Liquid Beef bullion approx. One table spoon 

Sauce ingredients:

  • Strained tomatoes (your favorite, I used la San marzano* as they use Roma tomatoes, stick with italian) 
  • 1 Roasted red pepper
  • 1/4 onion (yellow, white or red be creative)
  • 2 splashes balsamic vinegar 
  • 5 slashes Frank’s red hot sauce
  • 1 garlic clove minced

    I also decided to bake this in the oven with Monterey Jack cheese and parmesan.

    *I buy these in packs of 6 for about $5 at costco

    3 Comments Add yours

    1. A_Boleyn says:

      I spent a lot of time in the bio lab in uni and afterwards where precise measurements were important but I like free styling my cooking as well. It looks like a delicious dish with the splashes of balsamic to cut through the rich fattiness of the cheese

      Liked by 1 person

    2. Liz says:

      OMG that looks awesome!

      Liked by 1 person

      1. hveagar says:

        It’s delish!

        Like

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