House-made Rigatoni Al Ragu Recipe
We serve our rigatoni with a ragu of beef, pork, and tomato sauce finished with parmesan cheese.
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Ingredients
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Pasta
Ragu (meat sauce)
Finishing & Garnish
Method
Pasta
- 1
Boil rigatoni
Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add rigatoni and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.
Ragu (meat sauce)
- 2
Sweat aromatics
In a large, heavy-bottomed skillet or saucepan over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add the diced pancetta and cook 3–4 minutes until it releases fat and begins to brown. Add the diced onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown the meats
Increase heat to medium-high. Add the ground beef and ground pork, breaking them up with a spoon. Cook until the meat is no longer pink and begins to develop browned bits, about 6–8 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper while cooking.
- 4
- 5
Simmer
Add 1 cup crushed tomatoes and 1 cup beef stock, then stir in 1/4 cup whole milk, 1 bay leaf, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if using. Bring the sauce to a low simmer, reduce heat to low, and cook gently, uncovered or partially covered, for 25–30 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.
Finish & Serve
- 6
Combine pasta and ragu
Add the drained rigatoni to the ragu pan (or transfer sauce to a large mixing skillet). Toss gently to coat. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time (up to the reserved 1 cup) until the sauce clings to the pasta and reaches desired consistency.
- 7
Enrich and cheese
Stir in 1/2 cup of the grated Parmesan off the heat and 1 teaspoon olive oil (optional) to glossy finish the sauce. Adjust seasoning.
- 8
Plate and garnish
Divide the rigatoni al ragu among serving plates. Sprinkle remaining Parmesan (about 1/4 cup) over each portion and garnish with chopped parsley. Serve immediately.