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Rigatoni Bolognese Recipe

Name: Mama Stortini's Restaurant & Bars Rigatoni Bolognese Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup carrot, finely diced; 1 cup celery stalks, finely diced (about 2); 3 cloves garlic, minced; 3 oz pancetta or bacon, finely chopped; 1 lb ground beef (80/20); 0.5 lb ground pork; 0.5 cups whole milk; 0.5 cups dry white or red wine; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 cups beef or chicken stock; 1 each bay leaf; 0.5 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 4 each fresh basil leaves, torn (optional); 0.5 cups grated Parmigiano-Reggiano; 1 lb rigatoni; 1 tbsp salt for pasta water; 1 cups reserved pasta cooking water; 1 tsp extra-virgin olive oil (to finish); 2 tbs fresh parsley, chopped (optional)

Inspired by Mama Stortini's Restaurant & Bar

Time2h

Serves4

Make Rigatoni Bolognese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bolognese Sauce

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup carrot, finely diced

1 cup celery stalks, finely diced (about 2)

3 cloves Garlic, minced

3 oz pancetta or bacon, finely chopped

1 lb ground beef (80/20)

1/2 lb ground pork

1/2 cups whole milk

1/2 cups dry white or red wine

28 oz crushed tomatoes (canned)

2 tbs tomato paste

1 cups beef or chicken stock

1 each bay leaf

1/2 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp sugar (optional, to balance acidity)

4 each fresh basil leaves, torn (optional)

1/2 cups grated Parmigiano-Reggiano

Pasta & Finishing

1 lb rigatoni

1 tbsp salt for pasta water

1 cups reserved pasta cooking water

1 tsp extra-virgin olive oil (to finish)

2 tbs fresh parsley, chopped (optional)

Method

Bolognese Sauce

Prep

Finely dice the onion, carrot, and celery so they are roughly the same size (brunoise). Mince the garlic and chop the pancetta. Measure out milk, wine, stock, and tomatoes.

Sweat aromatics

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add olive oil and butter. When the butter has melted, add the pancetta and cook 2–3 minutes until it renders fat and begins to brown. Add the diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground beef and pork in batches so the pan isn't overcrowded. Break the meat up with a spoon and cook until nicely browned with little to no pink, about 6–8 minutes total. Allow browned bits to form on the bottom — they add flavor. Season with about 1 tsp of the salt and 1/2 tsp pepper while cooking.

Deglaze and simmer

Pour in the wine and stir, scraping up browned bits from the pan. Let the wine reduce until mostly evaporated, 2–3 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes, stock, bay leaf, dried oregano, remaining salt and pepper, and sugar if using. Stir to combine.

Add milk and slow-simmer

Pour in the milk (this tempers acidity and enriches the sauce). Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently for 45–75 minutes, stirring occasionally. If sauce looks too thick, add up to 1/2 cup additional stock or reserved pasta water. Taste and adjust seasoning. Remove bay leaf. Stir in torn basil and grated Parmigiano-Reggiano near the end of cooking for added depth.

Pasta & Finish

Cook rigatoni

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Add rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the rigatoni.

Combine pasta and sauce

Return the drained rigatoni to the pot or place in a wide sauté pan over low heat. Add 2–3 cups of Bolognese sauce (or more to taste) and 1/2 cup of reserved pasta water. Toss gently to coat; add additional reserved water a tablespoon at a time if you want a looser sauce. Simmer together 1–2 minutes so the pasta absorbs some sauce. Add a teaspoon of olive oil and 2 tablespoons chopped parsley if using.

Serve

Portion rigatoni into warm bowls. Spoon extra Bolognese on top, finish with a generous sprinkle of grated Parmigiano-Reggiano and an extra turn of black pepper. Serve immediately.