Rigatoni Bolognese

Ingredients

• 37.5 ml (2 1/2 tablespoons)olive oil
• 340 g (3/4 pound)ground chuck
• 113 g (1/4 pound)ground pork
• 113 g (4 ounces)pancetta, diced
• 150 g (1 cup, packed)yellow onion, finely diced
• 55 g (1/2 cup)carrot, finely diced
• 55 g (1/2 cup)celery, finely diced
• 37.5 ml (2 1/2 tablespoons)fresh garlic, minced
• 240 ml (1 cup)dry white wine
• 80 ml (1/3 cup)tomato paste
• 1 largedried bay leaf
• 2 piecesParmesan rind
• 80 ml (1/3 cup)double cream
• 160 ml (2/3 cup)whole milk
• 0.6 g (1/8 teaspoon)freshly grated nutmeg
• 8 sprigsfresh thyme
• 660 ml (2 3/4 cups), dividedlow-sodium chicken stock
• to tastekosher salt
• to tastefreshly cracked black pepper
• 454 g (1 pound)dried rigatoni
• 50 g (1/2 cup)freshly grated Parmesan, plus more to serve
• 60 ml (1/4 cup)double cream
• to tastekosher salt and freshly cracked black pepper

Instructions

1. 1

   Brown the meat

   Heat the olive oil in a heavy-based Dutch oven over medium-high heat. Add the beef and pork, breaking them into small pieces with a spoon. Once browned, lift the meat into a bowl with a slotted spoon and set aside.

2. 2

   Cook the vegetables

   Add the pancetta and cook for 4–5 minutes, until crisp. Stir in the onion and cook for 3 minutes, or until translucent. Add the garlic, celery and carrot, then cook for 4 minutes over medium heat.

3. 3

   Reduce the wine

   Pour in the wine and cook for about 9–11 minutes, until around 90% of the liquid has reduced.

4. 4

   Add tomato paste

   Return the browned meat to the pot and stir. Season with kosher salt, then add the tomato paste and press it into the meat with the back of the spoon. Cook over medium heat for about 6 minutes, until the paste darkens in colour.

5. 5

   Simmer the sauce

   Add the bay leaf, milk, 80 ml (1/3 cup) cream, nutmeg, Parmesan rinds, thyme and 480 ml (2 cups) chicken stock; stir to combine. Bring to a low simmer, then turn the heat down so the sauce bubbles only slightly. Cook uncovered for 2 hours, stirring every 25 minutes. If it dries out before then, add some of the remaining 180 ml (3/4 cup) stock as needed.

6. 6

   Finish the Bolognese

   Remove and discard the bay leaf and Parmesan rinds. Stir in the freshly grated Parmesan and remaining 60 ml (1/4 cup) cream. Taste and season with kosher salt and a generous amount of freshly cracked black pepper.

7. 7

   Cook the rigatoni

   Bring a pot of salted water to the boil. Add the rigatoni and cook for 2 minutes less than the packet recommends, or until very al dente. Reserve 240 ml (1 cup) of the pasta water.

8. 8

   Toss and serve

   Add the cooked rigatoni to the Bolognese with 60 ml (1/4 cup) reserved pasta water and stir to combine. Add more pasta water if desired until the sauce reaches your preferred consistency. Serve topped with extra grated Parmesan and a grind of black pepper.

9. 9

   Enjoy the meal

   Serve the rigatoni Bolognese while hot.

What is rigatoni Bolognese?

Bolognese is a meat-based Italian sauce, traditionally associated with Bologna, that is cooked slowly to develop a rounded, savoury flavour. It is often served with pasta that can hold the sauce well.

Here, ridged rigatoni is tossed directly with a rich sauce of beef, pork, pancetta, vegetables and tomato. Milk, cream and Parmesan rind give the long-simmered sauce a mellow, full-bodied finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 52g protein, 91g carbs, 56g fat.

Most of the carbohydrates come from the rigatoni, while the beef, pork and Parmesan contribute much of the protein. Olive oil, pancetta and cream account for much of the fat. For a more balanced plate, serve a generous helping of salad or green vegetables alongside a measured portion of pasta.

Build the base in stages

Browned meat: Let the beef and pork develop colour before setting them aside; this gives the sauce a savoury foundation.

Vegetables and pancetta: Crisp the pancetta, then soften the onion, carrot, celery and garlic. This gives the sauce flavour and texture without leaving the vegetables raw or sharp.

Tomato paste: Cook it against the meat until its colour deepens. That brief step concentrates its flavour before the liquid goes in.

Keep the simmer gentle

The sauce cooks uncovered for 2 hours, with just a slight bubble. A gentle simmer gives the meat time to soften and the flavours time to blend without scorching the base.

Stir every 25 minutes, scraping the bottom of the pot as you go. The reserved stock is there to loosen the sauce if it starts drying out; add it gradually rather than automatically.

Use the pasta water

Very al dente rigatoni finishes cooking in the hot sauce, so stop boiling it 2 minutes before the packet timing. Its ridges and hollow centres help catch the meat sauce.

The starchy reserved water helps the sauce cling to the pasta. Begin with the stated 60 ml (1/4 cup), then add more little by little if the mixture seems too thick.

Finish for balance

Cream and Parmesan go in after the long simmer, adding a smooth finish without needing to cook them for the full 2 hours. Taste after stirring them in, as the pancetta, stock and cheese can all contribute saltiness.

Freshly cracked black pepper brings a little bite to the rich sauce. Extra Parmesan at the table lets everyone adjust their serving.

What to serve alongside

A crisp green salad with a sharp dressing offers a fresh contrast to the creamy, meaty sauce. Steamed or roasted green vegetables also make a simple accompaniment.

Serve the pasta straight from the pot while the sauce is glossy. Keep sides simply seasoned so they do not compete with the Bolognese.

Recipe notes & tips

• Dice the onion, carrot and celery evenly so they soften at a similar pace.
• Use a heavy-based pot to help maintain the sauce's low, steady simmer.
• Stir regularly and scrape the base of the pot to prevent sticking during the long cook.
• Keep the remaining stock nearby, but add it only if the sauce begins to dry out.
• Reserve the pasta water before draining the rigatoni.
• Taste for salt after adding the Parmesan and cream.

Variations

• Use tagliatelle: Toss the sauce with another broad pasta shape if you do not have rigatoni.
• Add chilli: Stir a little chilli into the vegetables for a gentle heat.
• Use red wine: Replace the white wine with dry red wine for a deeper flavour.
• Add mushrooms: Finely chop and cook mushrooms with the vegetables for an earthy variation.
• Make it herbier: Add a little chopped fresh parsley when serving.

Common mistakes to avoid

• Crowding the pot with meat: Brown it in batches if needed so it colours rather than steams.
• Boiling the sauce hard: Keep it at a slight bubble and turn down the heat if it boils vigorously.
• Adding all the remaining stock: Use it only if the sauce dries out, adding a little at a time.
• Overcooking the pasta: Start checking at the packet time minus 2 minutes so it can finish in the sauce.
• Draining away the pasta water: Reserve a cup before draining so you can adjust the sauce.
• Adding too much salt early: Season to taste at the end, once the pancetta, stock and Parmesan are in.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, loosening the sauce with a splash of water if needed.

Frequently asked questions