Pappardelle Bolognese

Method

1. Heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until soft, about 5–7 minutes.
2. Add ground meat. Cook until browned and crumbly.
3. Pour in red wine. Simmer for 5–7 minutes until mostly reduced.
4. Add crushed tomatoes. Stir and bring to a simmer. Season with salt and pepper.
5. Cover and cook gently for 45 minutes to 1 hour, stirring occasionally.
6. Stir in the milk and simmer uncovered for another 5–10 minutes. Adjust seasoning as needed.
7. Fill with water, salt generously, and bring to a boil.
8. Add rigatoni and cook until al dente according to package instructions.
9. Drain and toss with Bolognese sauce before serving, or transfer to casserole dish if baking.
10. Melt butter over low heat. Add minced garlic and chopped parsley. Cook for 1 minute until fragrant.
11. Slice bread and brush or spoon garlic butter on each slice.
12. Toast bread slices in the skillet over medium heat until golden and crisp on both sides.
13. Preheat oven to 375°F (190°C).
14. Transfer the rigatoni mixed with Bolognese to the casserole dish.
15. Top with shredded mozzarella and grated Parmigiano.
16. Bake uncovered for 20–25 minutes until bubbly and golden on top.