Pastificio Artigiano Cav. Giuseppe Cocco

Recipes › Traditional Recipes › Rigatoni with Bolognese Ragù

Rigatoni with Bolognese Ragù

Bolognese ragù has aristocratic origins: once a rich and costly dish, it was initially reserved for the tables of the upper class and only later paired with pasta. Rigatoni, expert sauce-catchers both inside and out, are perfectly suited to embrace this noble condiment - one of the most renowned ambassadors of Italian cuisine worldwide.

PREPARATION
TIME

55-60 Minutes

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

La Trafila Ruvida
N.37 RIGATONI

Ingredients

400 g Rigatoni
100 g Pancetta (Italian cured pork belly)
70 g Pork sausage
200 g Beef rump
1 Onion
1 Celery stalk
1 Carrot
1 Garlic clove
20 g Tomato paste
300 ml Red wine
15 g Butter
Olive oil, salt, pepper, and herbs to taste

Step-by-Step preparation

Step 1 / 5
Sauté the chopped vegetables in a drizzle of olive oil.
Step 2 / 5
Add the ground meat, brown it, and deglaze with the red wine.
Step 3 / 5
Add the herbs and let it cook for about 40 minutes.
Step 4 / 5
Cook the pasta in plenty of salted water, then toss it in the pan with a knob of butter.
Step 5 / 5
Plate and serve.
Scorri la Ricetta

Alternatively, you can use

Le Matassine all'Uovo
N°13 TAGLIATELLE

N.13 TAGLIATELLE

La Trafila Ruvida
N°34 LINGUINE

N.34 LINGUINE

I Caserecci
N°51 LINGUE DI PASSERO

N.51 LINGUE DI PASSERO

Other recipes

Sagnarelli with Tomato and Basil

Gramigna with Sausage and Saffron

Lingue di passero with Squid Ink, Squid, and Lime

Vermicelli Extra with Mussels

Bucatini all’amatriciana

Lingue di Passero with Clams