This rigatoni Bolognese is what you need when craving Bolognese. The rigatoni gives the pasta a different experience for Bolognese lovers like me so I enjoy it so much!
Saute onions in the olive oil over medium heat in a large pot until translucent.
Add the roasted garlic and red pepper flakes; continue to sautee just a minute. I always add my red pepper flakes to the olive oil to bring out the flavour.
Brown the beef with the onions and garlic. I do not drain as I slow cook the sauce and the bit of fat from the meat enriches the flavour. You could constantly adjust for your personal preferences and cook/drain the beef separately.
Add the tomato sauce, Italian seasoning, cheese, and pinch of cinnamon to the pot. Stir to combine. The tiny pinch of cinnamon adds richness and warmth to the sauce.
Allow to boil, then reduce heat to a simmer for several hours. Cook at least 4 hours.
Serve with pasta, topped with ricotta, pesto, and grated cheese.