Rigatoni Bolognese + Tuscan Meatballs Recipe
Make Rigatoni Bolognese + Tuscan Meatballs 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
Tuscan Meatballs
Pasta & Finishing
Method
Tuscan Meatballs
Make and cook meatballs
In a large bowl combine panko and 0.25 cup milk; let sit 5 minutes until absorbed. Add ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, chopped basil, dried oregano, crushed fennel seeds, 1 tsp salt and 0.5 tsp black pepper. Mix gently with hands until just combined — do not overwork. Shape into 1 1/4-inch meatballs (about 20–22). Warm 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer in batches, searing 2–3 minutes per side until golden (they will not be fully cooked through). Transfer seared meatballs to a plate while you finish the sauce. Reserve pan drippings.
Bolognese Sauce
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add diced onion, carrot and celery with a pinch of salt. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10–12 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
Brown meats
Increase heat to medium-high and add chopped pancetta. Cook 2–3 minutes. Add ground beef and ground pork from the sauce portion (1 lb beef + 0.5 lb pork). Break up with a spoon and brown until no longer pink, about 6–8 minutes. Season with 1 tsp salt and 0.5 tsp black pepper.
Incorporate milk and wine
Pour in 1/2 cup whole milk and simmer gently until reduced by about half, 4–5 minutes. This mellows acidity and enriches texture. Add 3/4 cup dry white wine and simmer until mostly evaporated, 3–4 minutes.
Add tomatoes and simmer
Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 cup stock, 1 bay leaf, 1 tsp dried oregano, 1 tsp fresh thyme leaves, and 0.5 tsp sugar if using. Return reserved seared meatballs (and any juices) to the pot, nestling them into the sauce. Bring to a gentle simmer, reduce heat to low, partially cover and cook for 45–60 minutes, stirring occasionally, until sauce thickens and meatballs are cooked through. Taste and adjust salt and pepper.
Finish sauce
Discard the bay leaf. Stir in 2 tbsp chopped fresh parsley and remove from heat. If sauce seems too thick, add up to 1/2 cup reserved pasta water later when tossing with pasta.
Pasta & Assembly
Cook rigatoni
Bring a large pot of salted water to a rolling boil. Add 1 lb rigatoni and cook until just al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup pasta cooking water, then drain the rigatoni.
Combine pasta and sauce
Add drained rigatoni to the pot with Bolognese and meatballs. Toss gently over low heat to combine, adding reserved pasta water a few tablespoons at a time as needed to achieve a silky coating (use up to 1 cup). Stir in 1/2 cup freshly grated Parmesan, torn basil leaves and 1/4 tsp red pepper flakes if using. Cook together 1–2 minutes so flavors marry.