Rigatoni with ragù

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

Ingredients

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

Preparation

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

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

3. Raise the heat slightly and add the ground meat. Let it cook, 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 purée, adjust for salt and pepper, and, if liked, add some fresh basil leaves as well.

6. Lower the heat, cover with a lid, and let the ragù cook for at least 1 and a half hours, stirring occasionally. If the sauce dries out too much, add a bit of 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 cheese.

Curiosity

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