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 splashes Worcestershire sauce
  • Fennel seeds ground
  • Italian seasoning
  • Salt
  • Black pepper
  • 2 garlic cloves minced
  • 1/4 onion (yellow, white or red be creative)
  • 2 glugs white wine (red can be over powering)
  • Liquid Beef bouillon 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 splashes 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

5 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

  3. I especially love the fennel in here and the Balsamic is such a nice touch, too.

    Liked by 1 person

    1. hveagar says:

      It’s delish!

      Liked by 1 person

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