📝 About This Recipe
Experience the ultimate comfort of Northern Italy with this hearty pairing of ridged pipe rigate and a traditional, velvety Bolognese sauce. The unique 'snail shell' shape of the pasta acts as a perfect vessel, capturing the rich, meat-heavy ragù inside its hollow center for a burst of flavor in every bite. This recipe honors the authentic Bolognese tradition by using a combination of meats, a touch of milk for silkiness, and a long, slow simmer that transforms humble ingredients into a masterpiece.
🥗 Ingredients
The Meat & Base
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork (unseasoned)
- 4 ounces Pancetta (finely diced)
- 2 tablespoons Extra Virgin Olive Oil
The Soffritto (Aromatics)
- 1 medium Yellow Onion (very finely minced)
- 1 large Carrot (peeled and finely minced)
- 1 stalk Celery (finely minced)
- 3 cloves Garlic (minced)
Liquids & Pantry
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Whole Milk (helps tenderize the meat)
- 3 tablespoons Tomato Paste (double concentrated)
- 28 ounces Canned Crushed Tomatoes (preferably San Marzano)
- 1 cup Beef Stock (low sodium)
- 1/8 teaspoon Nutmeg (freshly grated)
Pasta & Finishing
- 1 pound Pipe Rigate Pasta (dried durum wheat pasta)
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil (torn leaves)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat has rendered and it begins to turn golden brown, about 5-7 minutes.
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2
Add the minced onion, carrot, and celery (the soffritto) to the pot. Sauté over medium-low heat for 10-12 minutes until the vegetables are soft and translucent, but not browned.
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3
Increase the heat to medium-high and add the ground beef and pork. Use a wooden spoon to break the meat into very small crumbles. Cook until the meat is browned and no longer pink.
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4
Stir in the tomato paste and minced garlic. Cook for 2-3 minutes, stirring constantly, until the paste darkens to a deep rust color and smells toasted.
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5
Pour in the white wine. Use your spoon to scrape up all the brown bits (fond) from the bottom of the pot. Simmer until the wine has evaporated almost completely.
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6
Lower the heat to medium and pour in the milk and grated nutmeg. Simmer gently until the milk has evaporated. This step is crucial for protecting the meat from the acidity of the tomatoes.
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7
Add the crushed tomatoes and beef stock. Stir well to combine. Bring the sauce to a very low simmer.
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8
Cover the pot partially and let it cook on the lowest heat setting for at least 3 hours. Stir occasionally, adding a splash of water or stock if the sauce becomes too thick.
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9
Once the sauce is rich, thick, and dark red, season with kosher salt and freshly cracked black pepper to taste.
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10
Bring a large pot of salted water to a rolling boil. Cook the Pipe Rigate until it is 1-2 minutes shy of 'al dente' according to the package instructions.
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11
Reserve 1 cup of the starchy pasta water, then drain the pasta. Do not rinse it.
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12
Add the pasta directly into the Dutch oven with the Bolognese sauce. Add a splash of the reserved pasta water and toss over medium heat for 2 minutes to allow the sauce to coat the inside of the pipe shapes.
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13
Remove from heat. Stir in the freshly grated Parmigiano-Reggiano and fresh basil. Serve immediately in warmed bowls.
💡 Chef's Tips
Don't rush the soffritto; low and slow cooking of the vegetables develops the base sweetness of the sauce. Use a dry white wine instead of red for a more authentic, delicate Bolognese flavor profile. The addition of milk is a traditional technique that makes the meat incredibly tender and balances the acidity. Always finish the pasta in the sauce—this allows the ridges and holes of the pipe rigate to fully trap the ragù. If the sauce looks oily, don't worry! That is the flavor; just stir it back in before serving.
🍽️ Serving Suggestions
Serve with a side of warm, crusty ciabatta bread to mop up any extra sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or Barbera d'Alba. A simple arugula salad with lemon vinaigrette provides a bright, peppery contrast to the rich pasta. Top with an extra dusting of Pecorino Romano if you prefer a saltier, sharper finish. Finish the meal with a light dessert like lemon sorbet or panna cotta.