Rigatoni Bolognese Recipe

sauté aromatics

Heat a large heavy skillet or Dutch oven over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When the butter melts and oil shimmers, add the finely diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

brown meat

Increase heat to medium-high. Add the ground beef and ground pork in a single layer. Let brown without moving for 2 minutes, then break up with a wooden spoon and continue to cook until no pink remains and browned bits form, about 6–8 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper.

develop flavor

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1/2 cup dry red wine, scraping up browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.

simmer sauce

Add the 14 oz crushed tomatoes, 1/2 cup milk, 1/2 cup stock, 1/2 tsp dried oregano, 1 bay leaf and 1/4 tsp red pepper flakes (optional). Stir to combine, bring to a gentle simmer, reduce heat to low, and cook partially covered for 30–40 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust salt and pepper as needed. Remove bay leaf before serving.

cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz rigatoni and cook until just al dente according to package directions, typically 10–12 minutes. Reserve 1/2 cup pasta cooking water, then drain the rigatoni.

finish with sauce

Return the drained rigatoni to the pot or into the skillet with the Bolognese over low heat. Add a few tablespoons of reserved pasta water and toss to coat, then add more reserved water as needed to create a silky emulsion and loosen the sauce (up to the reserved 1/2 cup). Cook together 1–2 minutes so pasta absorbs sauce. Taste and adjust seasoning.

prepare ricotta

In a small bowl, stir together 1 cup ricotta, 2 tsp Calabrian chili oil, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp lemon zest (if using). Adjust chili oil to taste — more for heat, less for mildness — to create a creamy, slightly spicy ricotta.

assemble

Spoon a dollop (about 2–3 tbs) of the ricotta-Calabrian chili mixture onto each portion of rigatoni plated or into the pasta in the pan and gently swirl so some ricotta melts into the hot pasta while leaving some visible ribbons. Drizzle a little finishing olive oil over the plated pasta.

Divide the rigatoni among plates or bowls. Sprinkle with 1/2 cup freshly grated Parmesan or Pecorino, scatter torn basil leaves on top, and finish with an extra tiny drizzle (1 tsp) of olive oil. Serve immediately.