Rigatoni Bolognese

2019-08-16
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Our own Chef Lorenzo Boni hails from Bologna, and this is adapted from his family recipe. Learn from the master!

Instructions

Step 1

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.

Step 2

In a robot coupe, process the vegetables and pancetta until they are finely ground.

Step 3

Add the ingredients to a medium sized pot with the olive oil and cook for 10 minutes over medium heat.

Step 4

Add the meat and brown well, about 15 minutes.

Step 5

Deglaze with the white wine; evaporate completely then cover with water. Add the tomato paste and bring the sauce to a simmer.

Step 6

Cook for approximately 2 hours. The sauce should be thick and the meat should be very tender.

Step 7

For service, bring a large pot of water to a boil and heat the Bolognese in a large rondo.

Step 8

Blanch the pasta in the boiling salted water for 1 minute then combine with the sauce.

Step 9

Garnish with Parmigiano Reggiano cheese.

Ingredients

  • 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
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 185g
Servings Per Container 24

Amount Per Serving
Calories 490
Calories from Fat 198
% Daily Value*
Total Fat 22gg
34%
Saturated Fat 8gg
40%
Trans Fat 0gg
Cholesterol 45mgmg
15%
Sodium 440mgmg
18%
Total Carbohydrate 47gg
16%
Dietary Fiber 3gg
12%
Sugars 4gg
Protein 23gg
46%

Vitamin A %
Vitamin C %
Calcium 80mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.