Rigatoni Bolognese
Ingredients
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- 4 ounces pancetta – finely diced
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 cups yellow onion – finely chopped (~1 medium yellow onion)
- 1/2 cups carrot – finely chopped (~1 medium carrot)
- 1/2 cups celery – finely chopped
- kosher salt – to taste
- 1 pounds ground beef (80% lean)
- 1/2 teaspoons black pepper – freshly ground
- 1 cups whole milk
- 1/8 teaspoons ground nutmeg
- 3/4 cups dry white wine
- 2 tablespoons tomato paste
- 3/4 cups tomato purée (passata)
- 2 cups low-sodium beef stock
- 1 pounds rigatoni
- Parmigiano-Reggiano cheese – finely grated (for serving)
Instructions
1. Warm a heavy pot over medium-low heat. Add the butter, olive oil, and pancetta; cook, stirring, until the fat renders and the pancetta edges turn golden, 5–7 minutes.
2. Stir in the onion, carrot, and celery with a pinch of kosher salt. Cook gently, stirring occasionally, until very soft and sweet but not browned, 10–12 minutes.
3. Increase heat to medium. Add the ground beef and break it up with a spoon; cook until no longer pink and lightly browned in spots, 8–10 minutes. Season with the black pepper.
4. Add the milk and nutmeg; simmer, stirring, until the milk has mostly evaporated and the meat looks creamy and glazed, 8–10 minutes.
5. Pour in the white wine; simmer until nearly dry and no raw alcohol aroma remains, 8–10 minutes.
6. Stir in the tomato paste and tomato purée, then add 1 cup of the beef stock. Bring to a bare simmer, reduce heat to low, and cook uncovered, 2–2.5 hours, stirring every 20–30 minutes. Add the remaining stock a little at a time as needed to maintain a gentle burble and a thick, saucy consistency. The ragù is ready when glossy, concentrated, and the fat separates slightly on the surface.
7. Near the end of the simmer, bring a large pot of water to a rolling boil and cook the rigatoni until al dente, 10–12 minutes. Reserve 1 cup pasta water, then drain.
8. Taste the ragù and adjust seasoning. Add the drained rigatoni to the pot with enough ragù to coat (about 4 cups) and a splash of reserved pasta water; toss over medium heat until the sauce clings to the pasta, 1–2 minutes.
9. Serve hot with Parmigiano-Reggiano on the table.
Rigatoni bolognese pairs sturdy, ridged pasta with a deeply savory, slow-cooked meat ragù. The sauce is rich but balanced, with gentle sweetness from long-cooked soffritto, subtle dairy roundness from milk, and a restrained tomato presence that lets the meat shine. The ridges and hollow shape of rigatoni hold the sauce beautifully, giving each bite a satisfying, saucy chew.
Ragù alla bolognese originates from Bologna in Emilia-Romagna, where it evolved as a slow-simmered meat sauce built on soffritto, beef, pancetta, wine, and milk. An official formulation was recorded by the Accademia Italiana della Cucina in the 20th century, emphasizing modest tomato and long, gentle cooking. Traditionally served with fresh egg tagliatelle or layered into lasagne, the ragù is now enjoyed worldwide on a range of shapes, with rigatoni becoming a popular pairing beyond its home region.