Rigatoni al Ragù

Rigatoni with ragù are a classic of Italian cuisine, a rich and flavorful dish that warms the heart. Here’s how to prepare delicious rigatoni with ragù.

Ingredients

• 400 g rigatoni
• 250-300 g ground beef (or a mix of beef and pork)
• 1 medium onion
• 1 carrot
• 1 celery stalk
• 700 ml tomato passata
• 100 ml red wine
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan or grated Parmesan (for serving)
• Fresh basil (optional)

Preparation

1. Begin by finely chopping the onion, carrot, and celery. This mixture, in Italian cuisine, is known as “soffritto” and is the base of many sauces and ragù.

2. In a large skillet or pot, pour a drizzle of extra virgin olive oil and add the soffritto mixture. Let it brown over low heat until it becomes translucent, being careful not to burn it.

3. Increase the heat slightly and add the ground meat. Cook it, breaking it up with a wooden spoon, until it loses its pink color.

4. Deglaze with the red wine and wait for the alcohol to evaporate.

5. Add the tomato passata, season with salt and pepper, and, if desired, add a few fresh basil leaves.

6. Reduce the heat, cover with a lid, and let the ragù simmer for at least 1 and a half hours, stirring occasionally. If the sauce becomes too dry, add a little water.

7. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente.

8. Drain the pasta and add it to the pot with the ragù, mixing well to coat the rigatoni with the sauce.

9. Serve hot with a generous sprinkle of Parmesan or grated Parmesan.

Trivia

Ragù, also called “sugo alla bolognese” in versions that feature a specific balance of ingredients and cuts of meat, is a preparation that varies from region to region in Italy. In some variations, for example, pancetta or sausage is added for a more intense flavor. Every Italian family, then, has its own secret recipe with small personal touches passed down from generation to generation.