Mezzi Rigatoni Bolognese Recipe
house-made veal & beef bolognese sauce
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Ingredients
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Bolognese Sauce
Pasta & Finish
Method
Bolognese Sauce
Prepare aromatic base
In a heavy, wide saucepan or Dutch oven over medium heat, melt the butter with the olive oil. Add the diced onion, carrot and celery (mirepoix) and cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and diced pancetta and cook 2–3 minutes until pancetta renders and garlic is fragrant.
Brown the meats
Increase heat to medium-high. Add the ground veal and ground beef in batches, breaking up with a wooden spoon. Brown the meat without crowding, letting it develop a little color, about 6–8 minutes. Season with the 1 tsp salt and 1/2 tsp pepper while browning.
Deglaze with wine
Add the dry white wine and scrape up any brown bits from the bottom of the pan. Let the wine reduce until nearly evaporated, about 4–5 minutes.
Add tomatoes and simmer
Stir in the crushed tomatoes, tomato paste, and beef or veal stock. Add the bay leaf, thyme sprigs, crushed rosemary, and grated nutmeg. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer very gently for 1.5 to 2 hours, stirring occasionally and breaking up any pieces of meat with the spoon.
Finish sauce
About 15 minutes before serving, remove thyme sprigs and bay leaf. Stir in 2 tbsp milk or cream to enrich the sauce; adjust seasoning with additional salt and pepper to taste. If sauce seems too thick, add up to 1/2 cup additional stock or reserved pasta water later when combining with pasta.
Pasta & Assembly
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Cook the mezzi rigatoni until just shy of al dente according to package timing (usually 1–2 minutes less than recommended). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Combine pasta and sauce
Return the drained pasta to the pot or a large sauté pan over low heat. Add a generous ladle (about 1.5 to 2 cups) of the Bolognese sauce and 2–3 tablespoons of the reserved pasta water. Toss gently over low heat for 1–2 minutes until pasta is fully al dente and sauce clings to the noodles. Add more cooking water if needed to loosen the sauce. Stir in 1/2 cup freshly grated Parmigiano-Reggiano and 1 tsp extra-virgin olive oil to create a glossy emulsion. Taste and adjust seasoning.