Rigatoni Bolognese

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

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
  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.
  2. In a robot coupe, process the vegetables and pancetta until they are finely ground.
  3. Add the ingredients to a medium sized pot with the olive oil and cook for 10 minutes over medium heat.
  4. Add the meat and brown well, about 15 minutes.
  5. Deglaze with the white wine; evaporate completely then cover with water. Add the tomato paste and bring the sauce to a simmer.
  6. Cook for approximately 2 hours. The sauce should be thick and the meat should be very tender.
  7. For service, bring a large pot of water to a boil and heat the Bolognese in a large rondo.
  8. Blanch the pasta in the boiling salted water for 1 minute then combine with the sauce.
  9. Garnish with Parmigiano Reggiano cheese.