Mezzi Rigatoni Bolognese Recipe

Prep vegetables

Finely dice the onion, carrot, and celery so they are roughly the same size (small brunoise). Mince the garlic and set aside.

Sweat aromatics

In a large heavy-bottomed sauté pan or Dutch oven, heat olive oil and butter over medium heat until butter melts and foam subsides. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 7–9 minutes; do not brown.

Cook pancetta and garlic

Add the chopped pancetta (if using) and cook 3–4 minutes until it renders some fat. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the ground beef and pork in a single layer; sprinkle with 1 tsp salt and 1/2 tsp pepper. Break up the meat with a wooden spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Let excess liquid evaporate; if large amounts of fat accumulate, spoon off 1–2 tbs but leave some for flavor.

Tomato paste and deglaze

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine to deglaze, scraping up browned bits from the pan. Allow wine to reduce by about half, 2–3 minutes.

Add tomatoes and simmer

Add the crushed tomatoes (or passata), stock, bay leaf and dried oregano/thyme. Stir to combine. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer very gently for 45–60 minutes, stirring occasionally. If the sauce becomes too thick, add up to 1/2 cup water or stock.

Finish with milk

About 10 minutes before the end of cooking, stir in the milk and sugar (if using). Continue to simmer gently to meld flavors and to mellow the acidity of the tomatoes.

Adjust seasoning

Remove the bay leaf. Taste and adjust salt and pepper as needed. If desired, use an immersion blender for a few quick pulses to slightly smooth the texture while still leaving some meat texture—do not purée completely.

Cook pasta

Bring a large pot of water to a vigorous boil and add 1 tablespoon salt. Add the mezzi rigatoni and cook until just al dente according to package instructions, usually 9–11 minutes. Reserve 1/2 cup of the starchy cooking water, then drain the pasta.

Combine pasta and sauce

Add the hot drained pasta to the simmering Bolognese sauce. Toss over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy emulsion that coats the pasta evenly. The sauce should cling to the rigatoni ridges and cavity.

Finish and serve

Remove from heat. Stir in 1/2 cup of the grated grana padano, saving the rest for the table. Taste and adjust seasoning. Plate portions, drizzle a little extra-virgin olive oil over each serving, sprinkle with remaining cheese and chopped parsley if using. Serve immediately.