Rigatoni Bolognese Recipe
custom country beef ragu, tomato, parsley, grana padano
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Ingredients
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Ragù (meat sauce)
Pasta & finishing
Method
Ragù (meat sauce)
Prepare vegetables
Finely dice the onion, carrot, and celery so they measure approximately 1 cup, 1/2 cup, and 1/2 cup respectively. Mince the garlic and finely chop 1/4 cup of fresh parsley. This mise en place will speed cooking and ensure even texture.
Render aromatics and pancetta
Heat a large deep skillet or Dutch oven over medium heat. Add 3 tbsp olive oil and 1 tbsp butter. When butter foams, add the chopped pancetta (if using) and cook until it releases fat and becomes lightly crisp, about 3–4 minutes. Add the diced onion, carrot, and celery and a pinch of salt; sweat on medium-low heat until softened and translucent, about 8–10 minutes. Stir occasionally to prevent browning.
Brown the ground beef
Increase heat to medium-high. Push the vegetables to the side, add the ground beef in an even layer and let it sear without disturbing for 2 minutes to develop color. Break the meat up with a spoon and continue to cook until no pink remains, about 5–6 minutes. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper.
Build the sauce
Stir in 2 tbsp tomato paste and cook for 1–2 minutes to caramelize and deepen flavor. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits; simmer until mostly evaporated, about 2–3 minutes. Add 28 oz crushed tomatoes and 1 cup beef (or chicken) stock. Stir in 1/2 tsp dried oregano, 1 bay leaf, and 1/2 tsp granulated sugar if tomatoes are very acidic.
Simmer low and slow
Reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for 45–60 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. If sauce reduces too much, add a splash of stock or reserved pasta water later.
Finish with milk and parsley
About 10 minutes before finishing, stir in 1/2 cup whole milk and continue to simmer; this mellows acidity and enriches the sauce. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. Stir in 1/4 cup finely chopped fresh parsley.
Pasta & finishing
Bring pasta water to a boil
Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Cook 1 lb rigatoni according to package directions minus 1-2 minutes for al dente (usually 10–12 minutes total; remove at 9–10 minutes). Reserve 1 cup of the starchy pasta cooking water before draining.
Combine pasta and ragù
Add the drained rigatoni to the simmering ragù. Toss gently over low heat, adding reserved pasta water a few tablespoons at a time to loosen and create a silky, cohesive sauce that coats the rigatoni, about 1–2 minutes. Stir in 1 tbsp olive oil for shine and 3/4 cup of the grated Grana Padano; reserve remaining cheese for serving. If sauce seems dry, add more reserved pasta water.
Plate and garnish
Divide the rigatoni Bolognese among 4 warm plates or bowls. Sprinkle each serving with remaining grated Grana Padano (about 1/4 cup leftover total) and garnish with 2 tbsp chopped fresh parsley. Serve immediately.