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
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.