Description
Master the perfect Rigatoni Bolognese with our ultimate recipe. Rich, slow-cooked Italian sauce, step-by-step guide, and pro tips for restaurant-quality pasta.
Ingredients
Scale
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For the Bolognese Sauce
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1/4 lb (115g) pancetta, finely diced
- 2 medium onions, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1/2 cup (120ml) dry red wine
- 2 tbsp (30ml) tomato paste
- 1 can (14.5 oz/400g) crushed tomatoes
- 1 cup (240ml) beef stock
- 2 bay leaves
- Salt and freshly ground black pepper to taste
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For the Pasta
- 1 lb (450g) rigatoni pasta
- Salt for pasta water
- 1/2 cup (50g) freshly grated Parmigiano-Reggiano
Instructions
- Prepare the Soffritto:
- Heat 2 tbsp olive oil in a large Dutch oven over medium heat
- Add finely chopped onions, carrots, and celery
- Cook for 8-10 minutes until vegetables are soft and translucent
- Add minced garlic, cook for additional 1-2 minutes
- Brown the Meats:
- Increase heat to medium-high
- Add ground beef and pancetta
- Cook without stirring for 3-4 minutes to develop a golden crust
- Break meat into small pieces, continue cooking until fully browned
- Build the Sauce:
- Add tomato paste, stirring to coat meat and vegetables
- Pour in red wine, scrape up any browned bits from pan bottom
- Allow wine to reduce completely
- Add crushed tomatoes and beef stock
- Add bay leaves, salt, and pepper
- Simmer the Sauce:
- Reduce heat to low
- Cover and simmer for 2-3 hours, stirring occasionally
- If sauce becomes too thick, add small amounts of stock
- Taste and adjust seasoning as needed
- Cook the Pasta:
- Bring large pot of salted water to rolling boil
- Cook rigatoni until al dente, usually 10-12 minutes
- Reserve 1 cup pasta water before draining
- Combine and Serve:
- Remove bay leaves from sauce
- Toss pasta directly in sauce
- Add splash of reserved pasta water if needed
- Garnish with freshly grated Parmigiano-Reggiano