Rigatoni Bolognese

Ingredients

• 4 ounces pancetta – finely diced
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cups yellow onion – finely chopped
• 0.5 cups carrot – finely chopped
• 0.5 cups celery – finely chopped
• kosher salt – to taste
• 1 pounds ground beef (80% lean)
• 0.5 teaspoons black pepper – freshly ground
• 1 cups whole milk
• 0.125 teaspoons ground nutmeg
• 0.75 cups dry white wine
• 2 tablespoons tomato paste
• 0.75 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.