Rigatoni with White Bolognese
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Serves 4
- Extra virgin olive oil
- 1/2 yellow onion, chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 pound sweet Italian sausage, removed from casings
- 1 pound ground beef (not lean)
- 1 1/2 cup dry white wine
- 1 cube beef bouillon dissolved in 2 cups simmering water
- 1 1/2 ounce dried porcini mushrooms rehydrated in 3 cups lukewarm water
- 1/3 cup heavy cream
- 1 pound rigatoni
- 3/4 cups freshly grated Parmigiano-Reggiano cheese
- Add enough oil to a very large, deep saute pan to coat the bottom with a thin film and place over medium high heat. When the oil shimmers, add the onion, carrots and celery and saute, stirring to coat with oil, until glassy and just tender, about 5 minutes. Season lightly as they cook. (If the pan does not have much room for the meat, pour vegetables into a bowl near the stove, and return the pan to the heat; otherwise, leave them in the pan.) Add the sausage and beef to the pan, breaking it into walnut-size pieces. Brown the meat well, adjusting the heat so the meat does not stew.
- Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/ 2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone. Stir now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the mushroom broth, and bring a large pot of salted water to a boil.
- Stir enough mushroom broth into the simmering sauce to cover the meat halfway (about 1 cup), along with the chopped porcini, and continue simmering another 10 minutes. The sauce should be quite loose, but not soupy. Taste and adjust seasoning. It should be highly seasoned. When you think it’s the right consistency, pour over the cream and fold to mix, then shut off the heat and cover.
- When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and keep it near the stove. Drain the pasta and add it back to the pot. Pour the pasta sauce on top and fold it in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom broth to loosen it. (It will continue to soak up sauce on the way to the table.) Present the pasta on a deep platter or in a tureen. Pass the cheese at the table.
- This recipe is a Community Pick!
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about 1 year ago jessalikestoeat
I have loved this recipe since I read Mr. Latte in college! Actually, this recipe and your writing around it, have much to do with why I became a fan of YOU, Amanda :) As a poor college student, I used to cheat by using a mix of chopped criminis and buttons over pricey porcinis. Still good! Now, as a real live adult, I have found grated pinot must wrapped hard cheeses (very common here in the sf bay area) to make a beautiful earthy upgrade to the normal parm. I appeal to everyone-- try this! Get over the bouillon issues, delicious is delicious!
about 1 year ago amanda
Amanda is a co-founder of Food52.
Thanks so much for your comment -- and love your improvisations of the recipe. I make this recipe a few times a year now, and never tire of it.
about 2 years ago ellenl
Gotta make this! Thanks AJ for asking the ? and thus bringing the recipe to my attention and thanks Amanda for posting it!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
What a lovely Sunday evening dinner.
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Amanda, should that read, "1 cube" and not "1 cup" beef bouillon dissolved in water? I haven't used (or even seen, for that matter) a bouillon cube in years, but if my memory serves me correctly, they tend to be rather concentrated. I have seen a product that comes in jars, now that I think about it. I'm fairly certain I'd use regular beef stock as I tend to make and keep a good supply on hand. I'm on my way over to ask my PicklePals for their input on current bouillon products, just because I'm sort of curious . . . . ;o)
about 2 years ago amanda
Amanda is a co-founder of Food52.
Thanks for catching that -- 1 cube, indeed!
about 2 years ago JustDonna
Amanda - I have loved this recipe since first reading in the NY Times in 2002. The flavours are rich and deep - I have made this sauce many times, and it never fails to impress!
about 3 years ago cambridgecook
Made this tonight with venison instead of beef. Delicious! Family very happy.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Can this be made using homemade beef stock instead of the bouillion dissolved in water? I have no (and don't ever buy) bouillion cubes or paste, but I do have quite a bit of nice, rich beef stock made with marrow bones roasted with aromatics . . . . I've never made a white Bolognese. I am certain that my family would love this!
about 3 years ago amanda
Amanda is a co-founder of Food52.
Definitely! The bouillon cube is just a cheat used by the person who taught me the recipe.
about 3 years ago JKG
made this tonight - my boyfriend fell in love with me all over again! So delicious! Perfect for a stormy night.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Glad it was such a success!
over 3 years ago merrygourmet
Excellent recipe. Made it tonight - very rich, well-seasoned sauce. Definitely made more than four servings. This is going on my "save to make again" list!
over 3 years ago amanda
Amanda is a co-founder of Food52.
Thrilled you liked it!
almost 4 years ago Pam Rogers
I LOVE this recipe -- I make it all winter long for family or cozy dinner parties.
almost 4 years ago amanda
Amanda is a co-founder of Food52.
Glad to hear! Tad requests it every year for his birthday dinner.