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Pork and Beef Rigatoni Bolognese
Anneke Silva

Beef and Pork Rigatoni Bolognese

4.86 from 21 votes
This meal is the ultimate comfort food. It has many layers of flavour that combine to make it rich, savoury, and incredibly delicious. The browned beef, pork, and pancetta and a lovely caramelized flavour to the sauce, while the red wine adds a beautiful acidity. The milk adds creaminess to this Rigatoni Bolognese, while the thyme adds herby freshness.
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Prep Time 10 minutes
Cook Time 4 hours 28 minutes
Total Time 4 hours 38 minutes
Servings: 16 people
Course: dinner
Cuisine: American, Italian
Calories: 366
Ingredients Equipment Method

Ingredients
  

Beef and Pork Bolognese
  • 2 1/2 tsp Kosher salt
  • 1/4 cup Extra virgin olive oil
  • 1 Onion
  • 2 stalks Celery
  • 2 large Carrots
  • 2 tbsp Butter
  • 2 lb Ground beef
  • 1 lb Ground pork
  • 150 grams Pancetta
  • 2 cups Red wine
  • 1 cup Milk
  • 4 cups Passata
  • 4 cloves Garlic
  • 1 bunch Thyme
Rigatoni
  • 1 box Rigatoni (~500g)
  • Water

Equipment

  • French Oven
  • Chef's Knife
  • Cutting Board
  • Wooden spoon
  • Food Processor
  • Braising Pan
  • Pasta Pot
  • Slotted Spoon

Method
 

Beef and Pork Bolognese
  1. Place the carrots, celery, onion, and garlic in a food processor and pulse until minced.
    Dice the celery, carrot, shallot, and garlic in a food processor.
  2. Heat the olive oil in a French Oven over medium heat.
  3. When it starts to shimmer, add the minced vegetables and cook for 10 minutes until soft and translucent.
    When it starts to shimmer, add the minced vegetables and cook for 10 minutes until soft and translucent.
  4. Increase the heat to high, and add the beef, pork, pancetta and butter. Cook for 10 minutes until browned, regularly stirring to prevent anything from sticking to the bottom of the pan.
    Increase the heat to high, and add the beef, pork, pancetta and butter. Cook for 10 minutes until browned, regularly stirring to prevent anything from sticking to the bottom of the pan.
  5. Add the red wine and cook for 5 minutes.
  6. Add the milk and cook for an additional 2 1/2 minutes.
  7. Add the Passata, Thyme, salt and mix.
    Add the Passata, Thyme, salt and mix.
  8. Cover and cook for 4 hours on medium low heat to allow the flavours to blend.
    Cover and cook for 4 hours on medium low heat to allow the flavours to blend.
Pasta
  1. Bring a large pot of water to a bowl, then add a generous amount of kosher salt and your pasta.
  2. Cook until al dente, then reserve some pasta water.
Rigatoni Bolognese
  1. Place 1/4 of the bolognese in a braising pan then remove the rigatoni from the pot with a slotted spoon and place it into the sauce in the pan.
  2. Mix, then add pasta water until it reaches your desired creamy consistency (1/4 cup is likely all that you need).
    Mix, then add pasta water until it reaches your desired consistency (1/4 cup is likely all that you need).