Rigatoni Bolognese
Rigatoni Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup red wine, dry
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth
- 1/2 cup milk, whole
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound rigatoni pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add the chopped onion, carrots, and celery (the 'soffritto') to the pot. Sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the crushed tomatoes, beef broth, milk, fresh basil, dried oregano, and bay leaves. Add the cooked pancetta back to the pot. Season with salt and black pepper.
⏱️ 5 min
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more flavor will develop. The sauce should be thick and rich.
⏱️ 150 min
- 8
While the sauce is simmering, cook the rigatoni according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 12 min
- 9
Remove the bay leaves from the bolognese sauce. Add the drained rigatoni directly to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 10
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Kitchen Tools
Nutrition Facts (per serving)
Rigatoni Bolognese
For the Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 cup red wine, dry
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth
- 1/2 cup milk, whole
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound rigatoni pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add the chopped onion, carrots, and celery (the 'soffritto') to the pot. Sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Increase heat to medium-high. Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the crushed tomatoes, beef broth, milk, fresh basil, dried oregano, and bay leaves. Add the cooked pancetta back to the pot. Season with salt and black pepper.
⏱️ 5 min - 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2 1/2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more flavor will develop. The sauce should be thick and rich.
⏱️ 150 min - 8
While the sauce is simmering, cook the rigatoni according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 12 min - 9
Remove the bay leaves from the bolognese sauce. Add the drained rigatoni directly to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 10
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.