Ruffino's Bolognese Recipe
Ground lamb, ribeye and filet, pancetta, Ruffino's sauce, rigatoni, mint gremolata
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Ingredients
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Meat
Sauce
Pasta
Gremolata
Method
Preparation
- 1
Prepare the meats
In a large mixing bowl, combine ground lamb, diced ribeye, diced filet mignon, and diced pancetta. Mix well to ensure the meats are evenly combined.
- 2
Make the mint gremolata
In a small bowl, combine chopped fresh mint, minced garlic, and lemon zest. Mix well and set aside.
Cooking
- 3
Cook the meat mixture
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the meat mixture and cook until browned and cooked through, about 8-10 minutes. Stir occasionally to ensure even cooking.
- 4
Add the sauce
Once the meat is cooked, reduce the heat to low and add the Ruffino's sauce. Stir well to combine and let simmer for 15 minutes, allowing the flavors to meld.
- 5
Cook the rigatoni
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 6
Combine pasta and sauce
Once the rigatoni is cooked, add it to the skillet with the Bolognese sauce. Toss well to ensure the pasta is coated in the sauce.
Serving
- 7
Serve the dish
Serve the Bolognese rigatoni hot, garnished with the mint gremolata on top for added freshness and flavor.
