Our own Chef Lorenzo Boni hails from Bologna, and this is adapted from his family recipe. Learn from the master!
Bring a large pot of water to a boil and season with salt. Cook the pasta for 6 minutes, drain, and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
In a robot coupe, process the vegetables and pancetta until they are finely ground.
Add the ingredients to a medium sized pot with the olive oil and cook for 10 minutes over medium heat.
Add the meat and brown well, about 15 minutes.
Deglaze with the white wine; evaporate completely then cover with water. Add the tomato paste and bring the sauce to a simmer.
Cook for approximately 2 hours. The sauce should be thick and the meat should be very tender.
For service, bring a large pot of water to a boil and heat the Bolognese in a large rondo.
Blanch the pasta in the boiling salted water for 1 minute then combine with the sauce.
Garnish with Parmigiano Reggiano cheese.
- 3 lbs Barilla® Rigatoni
- 3 ea celery stalks
- 3 ea carrots
- 1½ onions
- 12 oz pancetta
- 6 tbsp extra virgin olive oil
- 1½ lbs ground beef
- 1½ lbs ground pork
- 1½ cups dry white wine
- 1 cup tomato paste
- 9 cups water
- 1½ cups Parmigiano Reggiano cheese
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.