Rigatoni Bolognese Recipe

Boil pasta

Bring 6 quarts of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 1 lb rigatoni and stir immediately to prevent sticking. Cook until al dente according to package directions (typically 10–12 minutes). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the rigatoni and return to the pot off heat. Toss with 1 teaspoon extra-virgin olive oil to keep ribbons separate while finishing with sauce.

Prepare soffritto and aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 oz finely chopped pancetta and cook 3–4 minutes until softened and lightly browned. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery (soffritto). Sauté, stirring occasionally, until vegetables are translucent and beginning to brown, about 8–10 minutes. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add 10 oz ground beef and 6 oz ground pork, breaking up with a spoon. Spread into an even layer and let brown without stirring for 2 minutes, then stir and continue cooking until no pink remains and meat has developed brown bits, about 6–8 minutes total. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while cooking.

Tomato base and deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize and deepen flavor. Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom; simmer until wine is mostly reduced, about 3–4 minutes.

Add milk and tomatoes

Pour in 1 cup whole milk and simmer gently for 4–5 minutes to mellow acidity and tenderize the meat. Stir in 14 oz crushed tomatoes (or passata/tomato purée) and 1 cup low-sodium stock. Add 1 bay leaf and 1 teaspoon thyme. If you like heat, add 1 teaspoon red pepper flakes. Bring to a low simmer.

Long simmer

Reduce heat to low so the sauce maintains a gentle simmer. Cook uncovered (or partially covered) stirring occasionally until thickened and flavors concentrate, 1 to 1 1/2 hours. If sauce becomes too thick, add small amounts of reserved pasta water or stock. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf before serving.

Combine pasta and sauce: Add drained rigatoni to the pan with the Bolognese (or add sauce to the pot of pasta). Toss gently over low heat for 1–2 minutes, adding up to 1/2 cup reserved pasta water to loosen sauce so it clings to the rigatoni. Finish with 1 cup grated Parmigiano-Reggiano and 2 tablespoons chopped parsley; toss until the cheese melts into the sauce. Adjust consistency with more pasta water if needed.

Plate and serve: Divide among 4 warm bowls, top with extra grated Parmigiano if desired and a final drizzle of olive oil. Serve immediately.