Rigatoni alla bolognese

Ingredienti

• 2 1/2 tablespoons olive oil
• 3/4 pound ground chuck
• 1/4 pound ground pork
• 4 ounces pancetta, (diced)
• 1 cup yellow onion, finely diced, (packed in measuring cup)
• 1/2 cup carrot, (finely diced)
• 1/2 cup celery, (finely diced)
• 2 1/2 tablespoons fresh garlic, (minced)
• 1 cup dry white wine, (I use Sauvignon Blanc)
• 1/3 cup tomato paste
• 1 large bay leaf, (dried)
• 2 pieces parmesan rind
• 1/3 cup heavy cream
• 2/3 cup whole milk
• 1/8 teaspoon nutmeg, (freshly grated)
• 8 sprigs fresh thyme
• 2 3/4 cups chicken stock, separated (low sodium,)
• Kosher salt, (to taste)
• Freshly cracked black pepper, (to taste,)
• 1 pound rigatoni, (dried)
• 1/2 cup parmesan, freshly grated, (plus more for for serving)
• 1/4 cup heavy cream
• Kosher salt and freshly cracked black pepper, (to taste )

Preparazione

1. 1

   In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.

2. 2

   Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.

3. 3

   Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.

4. 4

   Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.

5. 5

   Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.

6. 6

   Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.

7. 7

   Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.

8. 8

   Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.

9. 9

   Enjoy!