Rigatoni Recipe

Prepare aromatics

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When butter melts and begins to foam, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meats

Increase heat to medium-high. Add the ground beef and ground pork to the pan, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon freshly ground black pepper and about half of the salt. Let any excess liquid evaporate and develop a little fond on the pan.

Deglaze and build flavor

Add 3 tablespoons dry red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste slightly.

Add tomatoes and herbs

Pour in the 28 oz crushed tomatoes and 1 cup stock. Add 1 teaspoon chopped rosemary, 1 teaspoon chopped sage, 1 bay leaf, and 1/2 teaspoon dried oregano. Stir to combine. Bring to a gentle simmer.

Simmer gently

Reduce heat to low so the sauce maintains a gentle simmer (small bubbles). Partially cover and simmer for 45–60 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. If the sauce becomes too thick, add up to 1/2 cup additional stock or water.

Finish the ragu

About 10 minutes before serving, stir in 1/2 cup whole milk or half-and-half to round out the acidity and add silkiness. Adjust seasoning with the remaining salt (about 3/4–1 tsp more) and additional black pepper to taste. Remove and discard the bay leaf. If needed, break up any large meat pieces with the back of a spoon for a spoonable texture.

Cook the rigatoni

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook according to package directions for al dente, usually 10–12 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Finish and combine

Return the drained rigatoni to the pot or a large sauté pan set over low heat. Add 2 tablespoons unsalted butter, about 1/2–3/4 cup of the hot ragu (or more to coat), and 1/2 cup reserved pasta water as needed to create a glossy sauce that clings to the rigatoni. Toss gently until pasta is evenly coated and sauce has thickened, adding more pasta water or ragu to reach desired consistency.

Add cheese and herbs

Stir in 3/4 cup freshly grated Parmesan into the pasta and sauce, reserving 1/4 cup for serving. Fold in 2 tablespoons chopped fresh parsley if using. Taste and adjust seasoning with additional salt or freshly ground black pepper.

Serve

Divide the rigatoni among warm plates or bowls. Top each portion with the remaining grated Parmesan and an extra grind of black pepper. Optionally garnish with a small sprig of rosemary or a few whole sage leaves for presentation. Serve immediately.