Melt the tallow and sear the meat

• Melt the infused beef tallow in a Dutch oven over high heat.
• Add the ground beef, ground veal and ground pork and sear until nicely coloured.
• Remove the meat from the pot and set aside.

Chop the mirepoix

• Finely chop the onion, carrot and celery while the meat sears.
• Chop small so the vegetables melt into the sauce.

Cook down the mirepoix

• Add a little more tallow to the pot.
• Add the chopped onion, carrot and celery and cook slowly until fully caramelized, sweet and almost melted.

Add garlic and tomato paste

• Add the minced garlic and let it sweat briefly.
• Add the tomato paste and cook until caramelized to remove the raw flavour.

Return the meat and deglaze

• Add the seared ground meat back to the pot and mix.
• Deglaze with the white wine and cook until the alcohol has evaporated.

Add the liquids and braise

• Add the chicken stock, bay leaves and a small amount of crushed tomatoes.
• Cover with a lid and cook in the oven for four hours.

Chill overnight

• Chill the Bolognese and refrigerate overnight so the flavours meld.
• The next day, remove the fat from the surface.

Reheat the sauce

• Bring the Bolognese back up to heat and let it simmer.

Cook the rigatoni

• Cook the rigatoni in salted water until about 90% done.
• Reserve some pasta water.

Finish the pasta in the sauce

• Toss the drained rigatoni with the Bolognese sauce.
• Add pasta water and let the pasta finish cooking.
• Stir in the butter and grated Parmigiano Reggiano until emulsified and silky.
• Plate and serve.