Nancy’s One Pot Bolognese 2 Meals Rigatoni Bolognese & Lasagna Ingredients 3–4 Tbsp olive oil 6-8 beefsteak or vine tomatoes (X cut) *Our pan I s 14” so we used more tomato 1 cup cherry/grape tomatoes 1 (28 oz) can diced or crushed tomatoes ¼ cup tomato paste ½ lb diced pancetta ½ cup shredded carrot ½ cup minced celery ½ cup minced onion 2 Tbsp minced garlic 1–2 Tbsp Better Than Bouillon paste 1 Tbsp dried basil 1 Tbsp dried oregano 1 Tbsp dried tarragon 3 lbs ground beef 3 tsp salt Black pepper to taste 3–4 cups water (adjust for desired thickness) 1–2 Parmesan rinds 1½ cups shredded mozzarella 1½ cups sharp cheddar Grated Parmesan & chopped chives for serving Directions 1. Roast Tomatoes Heat olive oil. Add whole tomatoes stem side down, cutting an X across the top of the base facing up. Cover 5 min. Add pancetta around center tomato. Cover 3–5 min more. Peel skins. Mash chunky. 2. Build Base ADD: carrot, celery, onion, garlic, tomato paste, 1–2 Tbsp Better Than Bouillon paste...