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Ingredients
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Bolognese Sauce
Rigatoni & Finishing
Garlic Bread
Method
Bolognese Sauce
- 1
Prepare aromatics and base
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and oil shimmers, add the diced onion, carrot, and celery. Sauté gently for 8–10 minutes until vegetables are very soft and beginning to color, stirring occasionally. Add the minced garlic and chopped pancetta and cook for 2–3 minutes until pancetta renders fat and garlic is fragrant.
- 2
Brown the meats
Increase heat to medium-high. Add ground beef and ground pork to the pot. Use a sturdy spoon to break the meat into small pieces. Cook until meat is browned and no longer pink, about 8–10 minutes. Do not overcrowd the pan; if there is excessive liquid, cook a few extra minutes to evaporate moisture. Season with 1 tsp freshly ground black pepper and 1 tsp salt as it browns.
- 3
Deglaze and build flavor
Stir in 2 tbs tomato paste and cook 2 minutes to caramelize slightly. Pour in 1 cup dry red wine to deglaze, scraping any browned bits from the bottom. Simmer until the wine is mostly reduced, about 4–6 minutes.
- 4
Simmer the sauce
Add the crushed canned tomatoes, 1 cup stock, 1/2 cup whole milk, 1 bay leaf, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 2 tsp salt, and a pinch (about 1/8 tsp) of freshly grated nutmeg if using. Stir to combine, bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover the pot and simmer gently for 1 to 1.5 hours, stirring every 15 minutes. If sauce reduces too quickly, add a splash of stock or water.
- 5
Finish the sauce
After simmering, remove the bay leaf. Stir in 2 tbs chopped fresh basil or parsley and adjust seasoning with additional salt and pepper to taste. If sauce seems too thin, simmer uncovered a bit longer; if too thick, add up to 1/2 cup stock or reserved pasta water later to loosen.
Rigatoni & Finishing
- 6
Cook the rigatoni
About 15 minutes before the sauce is ready, bring a large pot of generously salted water (about 1 tsp salt per liter) to a boil. Add 450 g rigatoni and cook until just shy of al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni.
- 7
Combine pasta and sauce
Add the drained rigatoni to the pot with the Bolognese over low heat (or transfer sauce to the pasta pot). Toss gently to coat. Add up to 1/2–1 cup reserved pasta water as needed to help the sauce cling and reach desired consistency. Stir in 3/4 cup grated Parmesan, taste and adjust salt and pepper, and finish with an extra drizzle (1 tsp) of olive oil if desired. Serve immediately, sprinkled with additional cheese and chopped parsley.
Garlic Bread
- 8
Prepare garlic butter
Preheat oven to 200°C (400°F). In a bowl, combine 4 tbs softened butter, 3 minced garlic cloves, 2 tbs chopped parsley, 1/4 tsp salt, and 1 tsp olive oil (optional). Mix until smooth and evenly combined.
- 9
Assemble and bake
Slice the loaf in half lengthwise or into 1-inch slices without cutting through the base (for pull-apart style). Spread garlic butter evenly over cut surfaces. Place on a baking sheet and bake 8–12 minutes until butter is melted and bread edges are golden. For crispier top, broil 1–2 minutes more watching carefully to avoid burning. Remove from oven and serve warm alongside the rigatoni.