Rigatoni À La Norcina Recipe

Prep and brown beef

Pat beef cubes dry with paper towels; season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss with 2 tbsp flour until evenly coated. Heat 2 tbsp olive oil and 1 tbsp butter in a heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate.

Sweat aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the same pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and braise

Pour in 3/4 cup dry white wine to deglaze, scraping up brown bits; simmer until reduced by about half, 2–3 minutes. Return browned beef and any accumulated juices to the pot. Add 2 cups beef stock, 1 bay leaf, and 2 thyme sprigs. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise gently until beef is fork-tender, about 1½–2 hours. Check periodically and add a splash of stock if liquid reduces too much.

Finish braised beef

When beef is tender, remove bay leaf and thyme stems. If you prefer a thicker braising liquid, remove beef and reduce liquid over medium-high heat until slightly thickened, then return beef. Stir in 1/2 cup heavy cream, heat through for 2–3 minutes, and adjust seasoning with salt and pepper. Keep warm while preparing pasta and sauce.

Make roux

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 1½ tbsp flour and cook, whisking constantly, for 1–2 minutes to form a pale roux without browning.

Add liquids

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing mixture to a gentle simmer. Continue whisking until sauce begins to thicken, about 3–5 minutes.

Finish sauce

Remove from heat and stir in 1 cup grated Parmigiano-Reggiano and 1/4 cup grated Pecorino Romano (if using) until melted and smooth. Season with 1/8 tsp freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. If sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water to reach a saucy, clingy consistency. Keep warm on very low heat, stirring occasionally.

Cook rigatoni

Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook until very al dente (about 1–2 minutes less than package directions), reserving 1 cup pasta cooking water before draining.

Combine pasta with sauces

Return the drained rigatoni to the pot or to a large warm skillet over low heat. Add the Parmesan cream and 1 cup reserved pasta water a little at a time, tossing to coat and creating a silky sauce that clings to the pasta. Add braised beef (with some of its sauce/juices) and gently toss to combine. If the mixture seems dry, add additional pasta water by tablespoons until desired consistency is reached.

Finish and serve

Stir in 1 tbsp extra-virgin olive oil and 2 tbsp chopped parsley. Taste and adjust seasoning with salt and cracked black pepper. Divide among 4 bowls (servings), sprinkle each with additional grated Parmigiano-Reggiano and more chopped parsley if desired, and serve immediately.