Rigatoni Ragu Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 450 g rigatoni and cook according to package until just shy of al dente (about 10-12 minutes). Reserve 120 ml pasta cooking water, then drain the pasta and set aside.

Sweat aromatics and pancetta

Heat 2 tbs olive oil and 1 tbs butter in a heavy-bottomed wide skillet or saucepan over medium heat. Add 75 g diced pancetta and cook 3–4 minutes until fat renders. Add 1 cup diced onion, 1 cup diced carrot and 2 stalks diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 400 g ground beef and 150 g ground pork in batches, breaking up with a spoon. Cook until meat is nicely browned and most moisture has evaporated, about 6–8 minutes. Season with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper while cooking.

Develop flavor with tomato paste and wine

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in 150 ml dry red wine to deglaze the pan, scraping up browned bits; simmer until wine is reduced by about half (2–4 minutes).

Build the sauce

Add 800 g crushed whole peeled tomatoes and 250 ml stock. Stir in 1 bay leaf, 1 tsp dried oregano, and 1 tsp fresh thyme leaves. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers. Partially cover and cook, stirring occasionally, for 45–60 minutes to concentrate flavors. If sauce becomes too thick, add small splashes of stock or water.

Finish and mellow acidity

Stir in 120 ml milk (or heavy cream) and 1 tsp sugar, and simmer uncovered for 5–10 minutes to integrate and slightly thicken. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Combine pasta and ragu

Return the drained rigatoni to the empty pasta pot or a large sauté pan over low heat. Add about two-thirds of the ragu and 120 ml reserved pasta water. Toss gently to coat, adding more sauce or pasta water as needed so pasta is well coated but not soupy. Warm through 1–2 minutes so flavors marry.

Plate and garnish

Divide rigatoni and ragu among bowls. Spoon remaining ragu on top. Sprinkle each serving with grated Parmesan (about 20 g per person), chopped parsley, and drizzle a little extra-virgin olive oil. Serve immediately.