2cupschicken stockI use Knorr liquid stock concentrate
1parmesan rindoptional
1cupwhole milk
Pasta + Toppings
1lbrigatonicooked al dente
ttkosher saltfor pasta water
1drizzle olive oilfor pasta water
2ozparmesangrated ( I like to grate mine fresh)
¾ozfresh basilchiffonade
Instructions
Making the Bolognese
Heat a large stock pot over medium heat, add a drizzle of olive oil and the pancetta. Cook 3-4 minutes until it begins to brown
Add the carrots, onion and celery. Cook an additional 3-4 minutes until veggies begin to soften
Add the ground beef, season with salt and pepper. Break up the meat as it cooks. Drain ¾ of the grease
Once ground beef is fully cooked, add thyme, nutmeg and bay leaf. Stir in tomato paste and let cook another 3-4 minutes, stirring occasionally
Pour in the white wine, stirring and scraping the bottom of the pot. Let the wine reduce by half
Add tomatoes and chicken stock and parmesan rind. Bring to a simmer and reduce by half again
Stir in milk then let simmer another 10 minutes, stirring occasionally
Making the Rigatoni
Boil 4 quarts of water with salt and oil then cook pasta according to package directions for al dente pasta
Drain pasta, toss with Bolognese sauce then top with freshly grated parmesan and basil
Notes
Use a heavy-bottomed pot or Dutch oven to cook the bolognese sauce. This will ensure that the sauce cooks evenly and doesn't burn with the long cooking time.
Don't overcook the pasta. Rigatoni pasta should be cooked al dente.
Reserve some pasta water before draining the pasta. This starchy water can be added to the sauce to help thicken it and create a more cohesive sauce.
Bolognese sauce is traditionally cooked low and slow for several hours to allow the flavors to develop and the meat to become tender. So, take your time!