Rigatoni Recipe
Bolognese, Parmesan, fresh herbs
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Ingredients
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Bolognese Sauce
Pasta & Finish
Method
Bolognese Sauce
- 1
Prepare aromatics
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted and begins to foam, add the finely diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 7–9 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meat
Increase heat to medium-high. Add ground beef and ground pork in a single layer; let them sit without stirring for 1–2 minutes to develop color, then break up with a spoon. Cook until meat is no longer pink and has some browned bits, about 6–8 minutes. Spoon off and discard any excess fat if more than 2 tablespoons remain.
- 3
Build sauce
Stir in the tomato paste and cook 2 minutes, stirring, until it darkens slightly. Deglaze with the red wine, scraping up browned bits; let wine reduce by half, about 2–3 minutes. Add the crushed canned tomatoes, beef or chicken stock, milk, dried oregano, bay leaf, 1 1/2 teaspoons salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon sugar (if using). Stir to combine.
- 4
Simmer
Bring sauce to a gentle simmer, reduce heat to low, partially cover and simmer gently for 30–45 minutes, stirring occasionally. If sauce looks too thick, add a few tablespoons of water or stock. Taste and adjust seasoning near the end; remove bay leaf before serving.
Pasta & Finish
- 5
Cook rigatoni
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz rigatoni and cook according to package directions until just shy of al dente (about 1–2 minutes less than package) — usually 9–11 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 6
Combine pasta and sauce
Return the drained rigatoni to the pot or to the skillet with the simmering Bolognese over low heat. Add 1 tablespoon butter and 1/2 cup reserved pasta water gradually, tossing to coat. Add 3/4 cup freshly grated Parmesan and toss until sauce clings to the pasta and cheese melts; add more reserved water if needed to reach a glossy, saucy consistency. Adjust salt and pepper to taste.
- 7