Rigatoni Bolognese Recipe

Prepare the aromatics

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add the olive oil and butter. When butter is melted and foaming, add the diced onion, carrot and celery. Sweat gently, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the coarsely ground wild boar and pork to the pan, breaking up lumps with a wooden spoon. Spread meat into a single layer and let it brown without stirring for 2–3 minutes, then stir and continue browning until no pink remains and some flavorful fond forms, about 6–8 minutes total. Spoon off and discard any excess liquid if the meat releases too much fat; leave a little for flavor.

Incorporate ’Nduja and tomato paste

Reduce heat to medium. Add the ’nduja and tomato paste, stirring to melt and coat the meat and aromatics. Cook 2–3 minutes to toast the paste and deepen flavor.

Deglaze and simmer

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes. Add the crushed canned tomatoes, chicken/beef stock, milk, bay leaf and thyme. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently, stirring occasionally, for 45–60 minutes until sauce is thick and flavors concentrate. If sauce reduces too quickly, add up to 1/2 cup additional stock or water.

Season

Remove the thyme sprig and bay leaf. Stir in salt, black pepper and crushed red pepper flakes (if using). Taste and adjust seasoning as needed. If sauce tastes too acidic, add a splash more milk (1–2 tbs) to round flavors.

Cook rigatoni

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until just shy of al dente according to package directions (about 10–12 minutes depending on pasta). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained rigatoni to the empty pot or to the skillet with the sauce (if pan is large enough). Add 2–3 ladlefuls of the Bolognese sauce and 1/2 cup reserved pasta water. Toss or stir over low heat until pasta is coated and reaches al dente, adding more reserved water as needed to create a silky clingy sauce (total used about 1/4–1/2 cup). Stir in 3/4 cup of the grated Grana Padano and the chopped parsley until melted and evenly distributed. Adjust seasoning.

Plate and finish

Divide rigatoni among 4 warmed plates. Spoon additional Bolognese on top as desired. Finish each portion with a drizzle of olive oil, a generous sprinkle of remaining Grana Padano, and a scattering of chopped parsley. Serve immediately.