Slow-Cooked Meat Sauce Pasta — Rigatoni al Ragù Bolognese
The American-Italian restaurant standard of slow-cooked Bolognese ragù tossed through tubular rigatoni, the ridges and hollow tubes catching pockets of sauce, finished with a heavy hand of Parmigiano and pepper.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice pancetta, carrot, celery, and onion. Measure ground beef, pork, white wine, warm milk, passata, warm beef stock, and pasta water. Grate Parmigiano Reggiano and grind black pepper. Have bay leaves ready.
Saute
Heat oil and butter in a heavy saucepan over medium heat. Add pancetta, cook 3 minutes until rendered and fragrant. Add carrot, celery, onion; cook 8 minutes over medium-low heat until soft and translucent.
Build 1
Raise heat to medium-high. Add ground beef and pork, breaking up with a spoon, cook 6 minutes until browned throughout. Pour in white wine, simmer 3 minutes until almost completely evaporated.
Build 2
Add warm milk and nutmeg, reduce to low heat, simmer 12 minutes until milk is absorbed. Stir in passata, beef stock, bay leaves, salt, and pepper. Cover partially, simmer over very low heat 90 minutes, stirring every 15 minutes until deeply flavored and thickened.
Boil
While ragù simmers, bring 3L water to a rolling boil. Salt with 2 tsp. Add rigatoni, cook 12 minutes until al dente with slight bite. Reserve 160ml pasta water before draining.
Finish
Discard bay leaves from ragù. Add drained pasta to ragù with 6 tbsp reserved pasta water. Toss over low heat 1 minute until sauce coats tubes and fills hollows evenly.
Plate
Transfer to bowls. Top generously with grated Parmigiano Reggiano and a grinding of black pepper. Serve immediately while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.