Rigatoni Bolognese Recipe
HOUSE MADE RIGATONI, PARMIGIANO REGGIANO, BREAD CRUMBS, CHIVES
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Ingredients
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Pasta
Bolognese Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to boil
In a large pot bring 6 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 2
Cook rigatoni
Add 1 lb rigatoni to boiling water and cook uncovered until just shy of al dente (about 1–2 minutes less than package instructions; typically 8–10 minutes for dry rigatoni). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Bolognese Sauce
- 3
Sweat aromatics
In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts. Add 1 cup finely diced onion, 1 cup finely diced carrot, and 1 cup finely diced celery. Cook gently, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant.
- 4
Brown the meat
Increase heat to medium-high. Add 1 lb ground beef and 0.5 lb ground pork to the pan. Break up meat with a spoon and cook until browned and no longer pink, about 6–8 minutes. Spoon off and discard excess fat if there is more than 1–2 tablespoons remaining.
- 5
Develop flavor with tomato paste and wine
Stir in 2 tbsp tomato paste and cook, stirring, 2–3 minutes to caramelize and deepen flavor. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine is mostly reduced, about 3–5 minutes.
- 6
Add milk and tomatoes
Pour in 1 cup whole milk and simmer gently 3–5 minutes to temper acidity. Add a 14 oz can crushed tomatoes and 1 cup beef or chicken stock, then stir to combine.
- 7
Season and simmer
Add 1 bay leaf, 0.5 tsp dried oregano, 0.25 tsp dried thyme, 1 tsp salt, and 0.5 tsp freshly ground black pepper. Bring sauce to a low simmer. Reduce heat to low, partially cover, and simmer gently, stirring occasionally, for 45–60 minutes. If sauce thickens too much, add small amounts of the reserved pasta water or additional stock to reach a saucy consistency. Taste and adjust seasoning near the end; remove bay leaf before serving.
Finishing & Garnish
- 8
Toast breadcrumbs
While sauce simmers, heat 1 tbsp unsalted butter in a small skillet over medium heat. Add 0.5 cup breadcrumbs and toast, stirring frequently, until golden brown and crisp, 3–5 minutes. Transfer to a bowl and set aside.
- 9
Combine pasta and sauce
Add the drained rigatoni to the Bolognese pan (or add sauce to the pasta pot) and toss over low heat to combine. Add up to 1/2 cup reserved pasta cooking water as needed to loosen the sauce and coat the rigatoni evenly. Stir in 0.5 cup finely grated Parmigiano-Reggiano, reserving a little for garnish, until melted and incorporated.
- 10
Plate and garnish
Divide the rigatoni Bolognese among 4 warmed plates (serving size below). Sprinkle each portion with toasted breadcrumbs, additional Parmigiano-Reggiano to taste, and 2 tbsp thinly sliced fresh chives. Drizzle each plate with 1 tsp extra-virgin olive oil if desired and finish with a grind of black pepper.