Pipette Rigate with Creamy Bolognese Sauce and Peas

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Process the vegetables, along with the pancetta, in a robot coupe until almost pureed.

Step 2

Place in a medium sauce pot with the butter and cook for 20 minutes or until golden in color and softened.

Step 3

Add the meat and brown for 20 minutes, making sure to stir so you have even browning.

Step 4

Deglaze with the white wine and evaporate completely.

Step 5

Add tomato paste and caramelize with the meat, about 2 minutes.

Step 6

Cover with water and simmer until the water is completely evaporated. This should take at least 2 hours.

Step 7

Season with salt and pepper to taste.

Step 8

Add peas and simmer for 15 minutes.

Step 9

Cook pasta according to directions.

Step 10

Meanwhile, mix the Bolognese sauce with cream and bring to a simmer, reduce a bit so it’s not too runny.

Step 11

Drain the pasta and toss with sauce.

Step 12

Remove the pot from the heat and stir in butter and cheese.


  • 3 lb. Barilla® Pipette Rigate
  • Bolognese sauce
  • 4½ cups heavy cream
  • 3 cups peas
  • 2 cups Parmigiano Reggiano, grated
  • 3 tbsp. butter
  • For the Bolognese sauce:
  • 1 lb. ground beef
  • ½ lb. ground pork
  • 1 ea. celery stalk
  • 1½ ea. carrots
  • 1 ea. onion
  • 3 oz. pancetta
  • 3 tbsp. pancetta
  • ½ cup white wine
  • salt and pepper, to taste
  • 3 tbsp. tomato paste
  • 4½ cups water
Recipe Type: Tags:
Chef Recommended Cuts
  • Pipette
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Nutritional Info

This information is per serving.