Ragù Rigatoni
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Rich, hearty, and deeply comforting, Ragù Rigatoni is a timeless Italian classic. Slow simmered pork and chicken create a rich, savoury ragù that clings beautifully to ridged rigatoni, making every bite satisfying and full of flavour.
Ingredients
Rigatoni
Chicken mince (substitue option for vegan: assorted mushrooms, finely chopped)
Pork mince (substitue option for vegan: assorted mushrooms, finely chopped)
Yellow onion
Carrots
Celery stalks
Garlic
Tomato paste
Canned crushed tomatoes
Chicken stock or red wine
Whole milk
Dried bay leaf
Olive oil
Parmesan
How To
Finely dice onion, carrot, and celery. Sweat in olive oil until soft, 8–10 minutes.
Add garlic and mince (or mushrooms), browning well before stirring in tomato paste.
Deglaze with stock or wine, then add crushed tomatoes, milk, and the bay leaf.
Simmer uncovered, stirring occasionally, until deep and thick, 1.5 hours.
Toss through boiled rigatoni with a splash of pasta water, finish with parmesan.
Tips & Tricks
Can be made up to two days ahead and improves with resting. Freezes well in portions for up to three months.
A pressure cooker cuts the simmer down to about 20 minutes, half the usual time, without losing the depth. The trade is that the sauce comes out looser, so open the lid after and let it bubble a few minutes uncovered. That's what pulls the extra water back out and turns it into something that actually clings to the pasta.