Italian · Members
Rigatoni Bolognese
A slow-simmered ragu of beef, pork, pancetta, milk and wine tossed with sturdy rigatoni and Parmesan.
- Slow-simmered Sunday sauce
- Freezes beautifully
- Authentic milk-and-wine method
True Bolognese is less about tomatoes and more about patience. We build it the traditional way: a gently cooked soffritto, meat browned until the moisture is gone, then milk and white wine reduced one at a time for a tender, rounded flavor. After three hours at the lowest simmer, the sauce turns deep, silky and sweet. Rigatoni catches every bit of it.
Instructions
Heat the olive oil and butter in a heavy Dutch oven over medium heat. Add the pancetta and cook for 4 minutes, until it renders its fat but does not crisp.
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