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Classic Bolognese with Rigatoni
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Classic Bolognese with Rigatoni

9 hServes 6Nutri-Score C€€€
from @justahumblecook6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef tallow (infused with rosemary, garlic and thyme)Other60 g
  • ground beefMeat500 g
  • ground vealMeat250 g
  • ground porkMeat250 g
  • onion (finely chopped)Produce2 pieces
  • carrot (finely chopped)Produce2 pieces
  • celery (finely chopped)Produce2 pieces
  • garlic (minced)Produce4 pieces
  • tomato pastePantry60 g
  • white wineBeverages200 ml
  • chicken stockPantry500 ml
  • bay leavesSpices2 pieces
  • crushed tomatoesPantry200 g
  • rigatoniGrains500 g
  • butter (cold, in knobs)Dairy40 g
  • Parmigiano Reggiano (freshly grated)Dairy60 g

per serving

Nutrition

646kcal

Carbs
67 g
Proteins
29 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Stockpot
  • Stovetop
  • Oven
  • wooden spoon

step by step

Method

  1. 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.
    Step 1

  2. Chop the mirepoix

    • Finely chop the onion, carrot and celery while the meat sears.
    • Chop small so the vegetables melt into the sauce.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. Chill overnight

    • Chill the Bolognese and refrigerate overnight so the flavours meld.
    • The next day, remove the fat from the surface.
    Step 7

  8. Reheat the sauce

    • Bring the Bolognese back up to heat and let it simmer.
    Step 8

  9. Cook the rigatoni

    • Cook the rigatoni in salted water until about 90% done.
    • Reserve some pasta water.
    Step 9

  10. 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.
    Step 10
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