Radiatori Bolognese Recipe

Prepare soffritto

Heat a large heavy-bottomed saucepan over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. Once butter melts, add the finely diced onion, carrot, and celery. Cook gently, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute until fragrant—do not brown.

Render pancetta and brown meat

Add the chopped pancetta (or guanciale) and cook 3–4 minutes until it releases fat. Increase heat to medium-high and add the ground beef and ground pork. Break the meat up with a wooden spoon and cook until no longer pink and some fond forms on the pan, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as the meat cooks.

Tomato paste and deglaze

Stir in 2 tbs tomato paste and cook 2 minutes to caramelize and deepen flavor. Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits. Let wine reduce until nearly evaporated, about 2–3 minutes.

Add milk and tomatoes

Pour in 1/2 cup whole milk and simmer gently until most of the milk has been absorbed, about 5 minutes. Add the crushed canned tomatoes and 1/2 cup stock, then add the bay leaf and thyme sprig. Stir to combine. Taste and add 1/2 tsp sugar if sauce tastes too acidic.

Simmer slowly

Reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for 1.5 to 2 hours, stirring every 15–20 minutes. If the sauce becomes too thick, add a few tablespoons of stock or water. Remove bay leaf and thyme sprig before serving. Adjust seasoning with additional salt and pepper to taste.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Cook 12 oz radiatori pasta according to package instructions minus 1 minute for al dente (typically 8–11 minutes depending on brand). Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and keep warm.

Finish pasta with sauce: Return the drained pasta to the pot or a large sauté pan over low heat. Add 2–3 cups of the bolognese sauce (or enough to coat the pasta generously) and 1/4–1/2 cup reserved pasta water as needed. Toss and cook together 1–2 minutes until the sauce clings to the radiatori and the dish is glossy. Stir in half of the grated parmesan (about 1/4 cup).

Plate the pasta: Divide the sauced radiatori among 4 plates (see servings). Tear the burrata into pieces and place a portion centrally on each plate so the creamy interior spills over the pasta.

Garnish and serve: Scatter torn basil leaves over each portion, sprinkle remaining grated parmesan, drizzle 1 tsp extra-virgin olive oil over the burrata, and finish with flaky sea salt and freshly ground black pepper to taste. Serve immediately.