Rigatoni Recipe

Heat a large, heavy skillet or sauté pan over medium heat. Add olive oil and 1 tablespoon butter. When butter is melted and shimmering, add diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Increase heat to medium-high and add the pancetta. Cook, stirring, until the fat renders and pieces start to brown, about 3–4 minutes.

Add the ground pork and ground beef to the pan. Break the meat up with a spoon and spread into an even layer. Let it brown without stirring for 2 minutes, then stir and continue browning until no pink remains, about 6–8 minutes total. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper as it cooks.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3–4 minutes.

Stir in the milk, thyme leaves and bay leaf. Reduce heat to low and simmer gently until the milk has mostly evaporated and the ragu is thickened, about 12–15 minutes. Taste and adjust seasoning if needed. Remove and discard the bay leaf.

Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining.

While the pasta cooks, return the ragu to low heat. Add 1/2 cup of the reserved pasta water to loosen the sauce, stirring to incorporate.

Add the drained rigatoni directly into the pan with the ragu. Toss gently to combine, adding up to the remaining reserved pasta water as needed to create a silky sauce that clings to the pasta (use between 0.5–1 cup total).

Remove the pan from the heat. Stir in 1 tablespoon butter and 2/3 of the grated Parmigiano-Reggiano until melted and incorporated, creating an emulsion that coats the rigatoni.

Plate & Garnish

Divide the rigatoni among warm bowls or plates. Sprinkle the remaining Parmigiano over each portion. Lightly dust each serving with fennel pollen (about 1/8–1/4 tsp per plate) — fennel pollen is potent, so use sparingly. Finish with chopped parsley, a light grating of lemon zest if using, and a pinch of coarse sea salt. Serve immediately.