Rigatoni Al Ragu Recipe

Heat a large, heavy-bottomed sauté pan or Dutch oven over medium heat. Add olive oil and butter until butter melts and starts to foam.

Add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add a pinch of salt to help draw moisture.

Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Increase heat to medium-high. Add pancetta (if using) and cook until lightly crisp, 2–3 minutes.

Add the ground beef and ground pork. Break the meat into small pieces with a wooden spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1/2 tsp of the salt and 1/2 tsp of the pepper while browning.

When the meat is well browned (browned bits on the bottom are flavor), tilt the pan slightly and spoon off and discard any excess fat, leaving a thin coating for flavor.

Pour in the white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce until mostly evaporated, about 2–3 minutes.

Stir in the tomato paste and cook 1–2 minutes to caramelize and remove raw flavor.

Add the crushed canned tomatoes, beef stock and bay leaf. Stir to combine, scraping any remaining browned bits from the bottom of the pan.

Pour in the milk and add the dried oregano, remaining 1 tsp salt, remaining 1/2 tsp black pepper and red pepper flakes if using. Stir, bring the sauce to a gentle simmer, then reduce heat to low so the sauce barely simmers.

Partially cover the pot and let the ragu simmer slowly for 45–60 minutes, stirring occasionally. If sauce thickens too much, add a splash of stock or water. Taste and adjust seasoning toward the end of cooking.

Remove and discard the bay leaf. If you prefer a smoother texture, use a spoon to break large tomato pieces or lightly pulse with an immersion blender for a few seconds—do not overblend; the ragu should remain chunky.

About 12 minutes before the ragu is finished (or according to package instructions), bring a large pot of water to a rolling boil. Add the kosher salt.

Add the rigatoni and cook until al dente, usually 10–12 minutes depending on brand. Reserve 1 to 1 1/2 cups of pasta cooking water before draining.

Drain the rigatoni, then add the pasta directly to the simmering ragu. Toss gently to combine.

Add 1/2 cup of the reserved pasta water and the grated Parmesan. Toss over low heat until the sauce clings to the rigatoni and becomes silky, adding more pasta water a few tablespoons at a time if needed to reach desired consistency.

Taste and adjust salt and pepper. Remove from heat and let rest 1–2 minutes so the sauce thickens slightly.

Serve immediately, sprinkled with additional Parmesan and chopped parsley if using.