Rigatoni with Bolognese Sauce2015-09-17
This dish from Barilla Chef Lorenzo Boni celebrates the most famous pasta dish of his home region of bologna – the Bolognese sauce that has been much imitated here in America.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Finely grind the celery, carrots, onions, and pancetta in a food processor.
Melt half of the butter in a large pan and saute the vegetables and pancetta for 20 to 30 minutes. Add the ground meats and saute, stirring occasionally, until they are well browned. Deglaze with the wine and let it evaporate.
Cover the mixture with water and add the tomato paste. Simmer until the water is evaporated, about 2 hours. Season with salt and pepper; cool and refrigerate or freeze.
For each serving, to order: Reheat 1 1/2 cups pasta in simmering water. Drain and add it to a pan with some Bolognese and 1 tsp butter. Heat through and plate. Garnish with Parmesan.
- 4 lb Barilla Rigatoni
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 medium onions, chopped
- 5 oz. pancetta, chopped
- 8 oz. butter
- 2 lb ground beef
- 1 lb ground pork
- 2 cups white wine
- 12 oz. tomato paste
- Salt and pepper
- 1 cup grated Parmesan cheese
Chef Recommended Cuts
- Thick Spaghetti
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.