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Rigatoni Recipe

Name: Stallas Rigatoni Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb rigatoni pasta; 1 tbsp salt (for pasta water); 4 l water; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 0.5 cup carrot, finely diced; 0.5 cup celery stalks, finely diced; 3 cloves garlic, minced; 3 oz pancetta or bacon, finely chopped; 1 lb ground beef (80/20) or a mix of beef and pork; 2 tbs tomato paste; 0.5 cup dry white wine; 0.5 cup whole milk; 14 oz crushed tomatoes (canned) or passata; 0.5 cup beef or chicken stock; 1 piece bay leaf; 0.5 tsp dried oregano; 0.25 tsp dried thyme; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh basil leaves, chopped (optional); 0.5 cup grated Parmigiano-Reggiano (for serving); 0.5 cup reserved pasta cooking water; 1 tsp extra-virgin olive oil (to finish)

Inspired by Stalla

Time1h 30m

Serves4

Bolognese

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Ingredients

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Pasta

1 lb Montebello Rigatoni

1 tbsp salt (for pasta water)

16.9 cup (4 l) water

Bolognese Sauce

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup yellow onion, finely diced

1/2 cup carrot, finely diced

1/2 cup celery stalks, finely diced

3 cloves Garlic, minced

3 oz pancetta or bacon, finely chopped

1 lb ground beef (80/20) or a mix of beef and pork

2 tbs tomato paste

1/2 cup dry white wine

1/2 cup whole milk

14 oz crushed tomatoes (canned) or passata

1/2 cup beef or chicken stock

1 piece bay leaf

1/2 tsp Dried oregano

1/4 tsp dried thyme

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbsp fresh basil leaves, chopped (optional)

1/2 cup grated Parmigiano-Reggiano (for serving)

Finish

1/2 cup reserved pasta cooking water

1 tsp extra-virgin olive oil (to finish)

Method

Pasta

Boil pasta water

Fill a large pot with about 4 liters (approx. 4 quarts) of water and bring to a rolling boil. Add 1 tablespoon of salt once boiling.

Cook rigatoni

Add 1 lb rigatoni to the boiling salted water and cook according to package directions for al dente (usually 10–12 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup of the starchy pasta cooking water and then drain the rigatoni, do not rinse.

Bolognese Sauce

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 oz chopped pancetta and cook 2–3 minutes until it renders some fat. Add 1 cup finely diced onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add 1 lb ground beef (or beef/pork mix). Break up the meat with a spoon and cook until nicely browned and most of the liquid has evaporated, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper while browning.

Tomato base and deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1/2 cup dry white wine to deglaze, scraping up any browned bits from the bottom. Let the wine reduce for 2–3 minutes.

Add milk and simmer

Stir in 1/2 cup whole milk and allow to simmer gently for 2–3 minutes. Then add 14 oz crushed tomatoes (or passata) and 1/2 cup stock. Add 1 bay leaf, 1/2 teaspoon dried oregano, 1/4 teaspoon dried thyme and 1/2 teaspoon sugar (optional). Bring to a gentle simmer.

Slow simmer

Reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for at least 40 minutes, stirring occasionally. For deeper flavor simmer 1.5–2 hours, adding a splash of stock or water if the sauce reduces too much. Taste and adjust seasoning toward the end, removing the bay leaf; add more salt, pepper, or a pinch more sugar if needed. Stir in 2 tablespoons chopped fresh basil at the end if using.

Finish

Combine pasta and sauce

Add the drained rigatoni to the skillet with the Bolognese (or transfer sauce to the pot with pasta). Add up to 1/2 cup reserved pasta water a little at a time and 1 teaspoon olive oil, tossing gently to combine and let the sauce coat the pasta. Cook together over low heat 1–2 minutes so the sauce clings to the rigatoni. If sauce seems thin, reduce a bit; if too thick, add more pasta water by tablespoonfuls.

Serve

Portion into bowls for 4 people. Sprinkle with 1/2 cup grated Parmigiano-Reggiano and additional freshly ground black pepper to taste. Garnish with extra basil if desired.