About the Recipe
Imagine it's a rainy spring day that's a little colder than you want it to be. You are inside your cozy home, curled up, with this simmering on the stove for hours. It kind of sounds dreamy, right? Make it your reality.
Ingredients
2lbs ground beef, 85/15
2lbs rigatoni pasta
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
3Tbsp garlic, chopped
3Tbsp tomato paste
28oz canned tomatoes
2Tbsp balsamic vinegar or  1/4C red wine
2Tbsp butter
1/4C heavy cream
Bunch fresh thyme
Salt
Black Pepper
Parmesan Cheese
Parsley, chopped
Preparation
1: Add butter and brown the ground beef in a large sauté pan, over medium heat until thoroughly browned. Season with salt and pepper. Take the beef out and set aside.
2: To the pan, add in onions, carrots, and celery. Season with salt and pepper and sauté for 5-7 minutes. You don’t want them to get too brown here, so stir occasionally. Next add in garlic, balsamic or wine, stir and then add in the tomato paste and stir again. Allow the tomato paste to cook for 1 minute. Then add in canned tomatoes.
3: Add the beef back in the pan with a bunch of fresh thyme. Cover, reduce to a simmer and cook for a minimum of 1 hour. I like to cook mine for 2-4 if I have time. Check periodically to make sure nothing is sticking to the bottom of the pan. If the liquid is evaporating, add a splash of water if need be.
 4: After the sauce has been cooking, take out the thyme and discard it. If you notice a lot of grease accumulating, use a spoon or paper towel to take some out. Then mix in the cream. Taste for salt and pepper.
5: Boil pasta in salted boiling water until al dente.
6: Combine pasta with Bolognese sauce, top with grated parmesan cheese and fresh parsley. Enjoy