Rigatoni Bolognese Recipe
classic ragu, basil, pecorino romano
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Ingredients
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Bolognese Sauce
Pasta & Finishing
Method
Bolognese Sauce
- 1
- 2
- 3
Brown the meat
Increase heat to medium-high. Add the ground beef and ground pork, breaking up with a wooden spoon. Cook until meat is mostly browned and no longer pink, about 6–8 minutes. Do not over-brown into crisp bits; you want small browned pieces. Season with 1 tsp salt and 1/2 tsp black pepper as it cooks.
- 4
Tomato paste and deglaze
Push the meat to one side, add the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly and remove any raw tomato taste. Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Allow wine to reduce by about half, about 2–3 minutes.
- 5
Add milk and simmer gently
Stir in the whole milk and let it simmer gently for 2–3 minutes. This helps mellow the acidity of tomatoes and tenderize the meat.
- 6
Add tomatoes and stock
Stir in the crushed tomatoes and 1 cup stock until combined. Add the bay leaf and thyme (or dried thyme). Bring the sauce up to a very gentle simmer, then reduce heat to low so it barely bubbles. Partially cover the pot and simmer gently for at least 45 minutes, preferably 1.5–2 hours, stirring occasionally. If sauce thickens too much, add up to 1/2 cup additional stock or water.
- 7
Finish sauce
About 10 minutes before serving, remove the bay leaf. Stir in the fresh basil ribbons and optional red pepper flakes. Taste and adjust seasoning with more salt and pepper if needed. Keep sauce warm on the lowest heat.
Pasta & Finishing
- 8
Cook the rigatoni
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz rigatoni and cook until just shy of al dente (about 1–2 minutes less than package instructions) since it will finish cooking in the sauce. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 9
Combine pasta and sauce
Add the drained rigatoni directly to the Bolognese sauce pan. Toss gently over low heat to combine. Add reserved pasta water a few tablespoons at a time as needed to loosen and help sauce cling to the pasta; you may not need the full 1/2 cup. Cook together 1–2 minutes so pasta finishes cooking and absorbs flavor.
- 10
Finish with cheese and basil
Remove pan from heat. Stir in 1/2 cup of the grated Pecorino Romano, tasting as you go. If sauce seems dry, add another splash of pasta water. Add 1 tsp extra-virgin olive oil and tear a few fresh basil leaves, tossing gently to incorporate.
- 11
Plate and serve
Portion rigatoni into bowls, sprinkle remaining Pecorino Romano over each serving, garnish with additional basil leaves, and finish with a crack of black pepper. Serve immediately.