Red Wine Infused Rigatoni Bolognese Recipe
pork and beef bolognese, pancetta, 24 month aged parmigiano
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Ingredients
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Pasta
Bolognese Sauce
To Serve
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot of salted boiling water, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of the pasta water and then drain the rigatoni in a colander. Set aside.
Making the Bolognese Sauce
- 3
Sauté the Pancetta
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and sauté until crispy, about 4-5 minutes.
- 4
- 5
Brown the Meats
Add the ground beef and ground pork to the skillet. Cook, breaking it up with a spoon, until the meat is browned and cooked through, about 8-10 minutes.
- 6
- 7
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer and reduce the heat to low. Let it cook for 30-40 minutes, stirring occasionally.
Combining and Serving
- 8
Combine Pasta and Sauce
Once the sauce has thickened, add the drained rigatoni to the skillet with the Bolognese sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 9
Serve
Plate the rigatoni Bolognese and top with grated Parmigiano-Reggiano and fresh basil leaves for garnish. Serve immediately.
