Rigatoni with House Ragù
Recipe by Saranello’s
Nothing beats a slow-simmered sauce and a big bowl of pasta on a chilly night. Saranello’s is sharing the recipe for Rigatoni with House Ragù — a rich, comforting classic made for staying in. Just add a blanket and a glass of red!
Rigatoni with House Ragù
A cozy, cold-weather classic
Yield: 4-6 servings
Ingredients:
1 lb. ground Italian sausage (hot or mild, based on preference)
1 lb. ground beef (80/20 lean-to-fat ratio recommended)
1 large yellow onion, finely chopped
2 Tbsp. garlic, minced (about 4-5 cloves)
1 28-oz. can crushed tomatoes
½ cup white wine (chef recommends Pinot Grigio or Sauvignon Blanc)
1 cup chicken broth
2 cups marinara sauce of choice
2 Tbsp. olive oil
1 Tbsp. dried oregano
1 bay leaf
1 tsp. ground fennel seeds
1 lb. rigatoni pasta
salt, to taste
black pepper, to taste
grated parmesan cheese, for serving
Method:
1. In a large pot, heat olive oil over medium heat until it shimmers. Add all the meat and cook until lightly browned, breaking it apart to avoid large chunks.
2. Season with salt and pepper to taste.
3. Remove the meat from the pot and set aside, reserving the cooking oil.
4. Add the onions to the reserved oil and cook until lightly browned over medium heat, about 4-5 minutes. Pour in the wine and reduce by half, about 3-5 minutes. Reduce heat to a simmer.
5. Return the cooked meat to the pot along with all remaining ingredients (except pasta).
6. Cover partially and let simmer for 1½-2 hours, stirring occasionally, until the meat is tender and the sauce thickens. If the sauce gets too thick, add a splash of water or broth.
7. In a separate pot, bring salted water to boil and cook the pasta until it reaches your desired firmness. Reserve 1 cup of pasta water.
8. Add the cooked rigatoni to the sauce. Pour in ½ cup of the reserved pasta water and toss gently to coat the pasta. Add more pasta water if the sauce seems too thick.
9. Plate and garnish with grated parmesan cheese.
