Rigatoni Bolognese Recipe
Make Rigatoni Bolognese Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bolognese Sauce
Pasta & Finish
Method
Bolognese Sauce
Prepare aromatics and fat
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and foam subsides, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 7–8 minutes. Add the minced garlic and chopped pancetta; cook 2–3 minutes until pancetta releases fat and garlic is fragrant.
Brown the meats
Push the vegetables to the side and add the ground beef and ground pork in one even layer. Increase heat to medium-high and let the meat brown without stirring for 2 minutes, then break it up with a spoon and continue cooking until no longer pink and nicely browned, about 6–8 minutes total. Season with 1 tsp freshly ground black pepper and 1 tsp kosher (part of the total salt).
Add milk and simmer gently
Pour in 1/2 cup whole milk and simmer gently, stirring, until mostly absorbed, about 3–4 minutes. This softens the acidity of the tomatoes and creates a silkier sauce.
Add tomatoes and simmer low and slow
Stir in the 14 oz crushed tomatoes, 1 cup beef or chicken stock, 1 bay leaf, 1/2 tsp dried oregano, 1/2 tsp dried basil, remaining 1 tsp salt, and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer, stirring occasionally, for at least 35–45 minutes until thickened and flavors are melded. If sauce becomes too thick, add up to 1/4 cup extra stock or reserved pasta water later to adjust consistency.
Final seasoning
Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf. If you prefer a smoother texture, use an immersion blender for a few quick pulses, or leave it chunky.
Pasta & Finish
Cook rigatoni
Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Add 12 oz rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Combine pasta and sauce
Transfer the drained rigatoni to the pan with the Bolognese sauce (or add sauce to the pot with pasta). Toss gently over low heat for 1–2 minutes to marry flavors. If the sauce seems tight, add up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until the sauce coats the pasta evenly.