Rigatoni Alla Bolognese Recipe
Recipe information
Make Rigatoni Alla Bolognese in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Bolognese Sauce
Pasta & Finishing
Bolognese Sauce
1. Prepare aromatics
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and butter and allow the butter to melt. Add the finely diced onion, carrot, and celery (soffritto). Sauté, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
2. Cook pancetta and brown meat
Add the chopped pancetta or bacon to the pan and cook 3–4 minutes until it renders fat and begins to color. Increase heat to medium-high and add the ground beef and ground pork. Break the meat up with a wooden spoon and spread it in an even layer; let it sit undisturbed 2 minutes to brown, then continue to cook until no pink remains, about 6–8 minutes total. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper as it browns.
3. Deglaze and add tomato paste
Stir in the tomato paste and cook, stirring, for 2–3 minutes to caramelize slightly and remove the raw tomato flavor. Pour in the wine and use a spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer until mostly evaporated, about 3–4 minutes.
4. Add milk and tomatoes
Reduce heat to medium-low and stir in the milk. Simmer gently for 3–4 minutes — this mellows the acidity and enriches the sauce. Add the crushed tomatoes, stock, bay leaf, thyme, remaining 1/2 tsp salt, 1/2 tsp black pepper, and optional pinch of sugar. Stir to combine.
5. Simmer slowly
Bring the sauce to a gentle simmer, then lower heat to maintain a bare simmer. Partially cover and cook, stirring occasionally, for 60–90 minutes until the sauce is thickened and flavors are concentrated. If the sauce reduces too far, add up to 1/2 cup additional stock or water. Taste and adjust seasoning at the end; remove and discard the bay leaf.
Pasta & Finishing
6. Cook the rigatoni
About 15 minutes before the sauce is finished (or when sauce has 15 minutes left), bring a large pot of water to a rolling boil. Add 2 tbs salt. Add the rigatoni and cook until just shy of al dente according to package directions (usually 1–2 minutes less than package time). Reserve 1/2 cup pasta cooking water, then drain the pasta.
7. Combine pasta and sauce
Add the drained rigatoni to the Bolognese sauce in the pan (or add sauce to the pot of pasta)—use medium heat. Add up to 1/2 cup reserved pasta water as needed to loosen and help the sauce adhere to the pasta. Stir gently and cook together for 1–2 minutes so the pasta finishes cooking in the sauce.
8. Finish and serve
Off the heat, stir in 1 tablespoon unsalted butter and 1/2 cup freshly grated Parmigiano-Reggiano until melted and glossy. Taste and adjust seasoning with additional salt and pepper if needed. Spoon into bowls, sprinkle with remaining grated cheese and chopped parsley if using. Serve immediately.
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