Rigatoni Bolognese Recipe

Prepare the soffritto

Heat a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the olive oil and butter. When butter melts and begins to sizzle, add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add a pinch of salt to draw out moisture.

Add pancetta and garlic

Add the chopped pancetta (or bacon) to the softened vegetables and cook until it renders fat and begins to brown, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Brown the meats

Increase heat to medium-high. Add the ground beef and pork to the pot, breaking up with a wooden spoon. Brown the meat until no longer pink, about 6–8 minutes, allowing some browning (not stewing). Season with 1 tsp salt and 1 tsp freshly ground black pepper while cooking.

Deglaze with wine

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 4–5 minutes. This concentrates flavor and removes raw alcohol taste.

Add tomato paste and tomatoes

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add the crushed canned tomatoes (break up any large pieces by hand or with a spoon), bay leaf, thyme, and oregano. Stir to combine.

Simmer gently

Add the stock and bring the sauce to a gentle simmer. Reduce heat to low so the sauce barely bubbles. Partially cover and simmer slowly for at least 1.5 to 2 hours, stirring occasionally. If the sauce thickens too much, add a few tablespoons of water or stock. The long slow simmer will meld flavors.

Finish with milk and adjust seasoning

About 15 minutes before finishing, stir in the milk (or cream) and continue to simmer. Taste and adjust seasoning with additional salt, pepper, and up to 1/2 tsp sugar if the tomatoes taste too acidic. Remove and discard the bay leaf. Stir in chopped fresh parsley.

Cook rigatoni

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook the rigatoni according to package directions until al dente (usually 10–12 minutes). Reserve 1–1.5 cups of the starchy pasta cooking water before draining.

Finish pasta with sauce

Return the drained rigatoni to the pot or a wide sauté pan over low heat. Add 2–3 cups of Bolognese sauce (or to taste) and 2–4 tablespoons reserved pasta water as needed to loosen and coat the pasta. Add the butter, 1 tsp olive oil, and half the grated Parmesan. Toss gently over low heat until sauce clings to the rigatoni and is glossy, about 1–2 minutes. Add more pasta water if necessary to achieve desired consistency.

Plate and garnish

Divide rigatoni among 4 to 6 bowls. Spoon additional Bolognese on top, sprinkle with remaining Parmesan and a little chopped parsley. Finish with an optional drizzle of olive oil and freshly cracked black pepper. Serve immediately.