Rigatoni Bolognese. Recipe

POLO LOUNGE FAVORITES

1. 1

   Render pancetta

   In a large heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Add pancetta and render until fat is released and the pancetta is crisp, about 6-8 minutes.

2. 2

   Brown beef

   Push pancetta to the side, increase heat to medium-high, add ground beef, crumble, and brown deeply, about 6-8 minutes. Season with 1.5 teaspoons salt and 0.5 teaspoons black pepper.

3. 3

   Sauté vegetables

   Stir in diced onion, carrot, and celery. Cook until softened and translucent, 8-10 minutes.

4. 4

   Add garlic and tomato paste

   Add minced garlic and tomato paste; cook for 1-2 minutes, stirring, until paste darkens and becomes fragrant.

5. 5

   Deglaze with wine

   Pour in red wine; scrape up browned bits from bottom of pot and reduce by half, about 3-4 minutes.

6. 6

   Add tomatoes, stock, and milk

   Stir in crushed tomatoes, beef stock, and whole milk. Add fresh thyme and bay leaves. Bring to a gentle boil.

7. 7

   Simmer ragù

   Reduce heat to low, cover partially, and simmer 2.5–3 hours, stirring occasionally, until the sauce is thick and meat is tender. Taste and adjust salt and pepper.

8. 8

   Finish aromatics

   Remove bay leaves and thyme; adjust seasoning as needed.

9. 9

   Cook rigatoni

   Bring a large pot of salted water to boil. Cook rigatoni until al dente according to package instructions. Reserve 1 cup of pasta water before draining.

10. 10

    Finish sauce with cheese and parsley

    Stir 1 cup grated Parmesan cheese and chopped parsley into the ragù. Toss with drained pasta, adding reserved pasta water as needed to emulsify.

11. 11

    Serve

    Plate the rigatoni with ragù and offer extra grated Parmesan at the table.