Rigatoni Bolognese Recipe

Boil pasta

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tbsp salt. Add rigatoni and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta and cook 2–3 minutes until fragrant and pancetta begins to render fat.

Brown meat

Increase heat to medium-high. Add ground beef and ground pork, breaking up lumps with a spoon. Cook until meat is browned and no longer pink, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Let some of the meat brown without stirring constantly to develop flavor.

Deglaze and simmer milk

Pour in the 3 tbsp white wine and scrape up browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Stir in 1/2 cup whole milk and simmer gently until most of the milk has evaporated, about 5 minutes. This step mellows acidity and enriches the sauce.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, 1 cup stock, bay leaf, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and optional thyme sprigs. Bring to a gentle simmer.

Long simmer

Reduce heat to low so the sauce barely simmers. Cover partially and simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer up to 2 hours; add small splashes of stock or reserved pasta water if the sauce becomes too thick. Taste and adjust salt and pepper toward the end.

Finish sauce

Remove bay leaf and thyme sprigs. Stir 3/4 cup finely grated Parmesan into the sauce until incorporated. If the sauce is too acidic, add a pinch of sugar (optional). Keep warm.

Combine pasta and sauce

Add the drained rigatoni to the sauce pan (or transfer sauce to a large serving skillet). Toss gently over low heat, adding up to 1 cup reserved pasta water, a few tablespoons at a time, until the sauce coats the rigatoni and reaches a silky consistency.

Plate and garnish

Divide among 4 warmed bowls. Sprinkle with remaining Parmesan, chopped fresh parsley, and an optional drizzle of extra-virgin olive oil. Serve immediately.