Rigatoni al Ragù

Ingredients

250 g Beef (minced)

1 Carrot

1 Onion

1 rib Celery

1 glass dry white wine

1 glass Meat broth (optional)

1 pack Tomato puree

160 g Rigatoni

to taste Extra virgin olive oil

Salt to taste

to taste Pepper

to taste Grated cheese (Grana Padano or Parmesan)

Instructions:

Preparation of the ragù

First, prepare a mixture with the onion , carrot and celery . Heat a drizzle of EVO oil in the pan and then fry the mixture. After a few minutes, add the minced meat (even if it is frozen it is fine) and cook it until it is browned (when it has taken on a gray colour). At that point add a glass of dry white wine and let it evaporate.

This time I also used some meat broth that I had left over from preparing a risotto and which I added after letting the white wine evaporate. The broth is not part of the traditional recipe handed down by my dad but I didn’t feel like wasting it and I think that if included at this level of preparation it can help to keep the meat more moist and add more flavour. So let the sauce reduce a little and then add the tomato puree . Add salt and pepper , cover the sauce with the lid and leave to cook over a very low heat (or griddle) for about 2 hours, stirring occasionally to prevent it from sticking to the bottom of the pan.

After about two hours, the ragù will have the appearance you see in the image below, that is, it will have shrunk and (even if you can’t see it) flavored. You can therefore turn it off and keep it warm and in the meantime you can heat plenty of salted water to cook the pasta.

Preparation of the pasta

I always like to eat rigatoni with ragù , but obviously you can choose the type of pasta you like best: penne, pennette, spaghetti, tagliatelle, fusilli, farfalle… Cook the pasta for a couple of minutes less than indicated on the package, drain it and put it in the pan with the ragù.

Mix, let it flavor well and transfer your Rigatoni with Ragù to a nice serving dish, sprinkle with plenty of grated parmesan , and enjoy your meal!

Notes:

Meat Choice:

Ground beef is traditional, but you can also use a mix of beef and pork for a richer flavor. Ensure the meat is well-browned for the best depth of flavor.

Vegetable Base:

The classic mirepoix of onion, carrot, and celery adds essential flavor to the ragù. Finely chop the vegetables for a smoother sauce texture.

Wine and Broth:

Dry white wine helps deglaze the pan and adds complexity to the sauce. If you prefer not to use wine, you can skip it or use a splash of vinegar or lemon juice as a substitute.
Meat broth is optional but adds extra flavor. If you don’t have leftover broth, you can use water or just rely on the wine.

Cooking Time:

A long, slow simmer (around 2 hours) is crucial for developing the rich flavors of the ragù. Stir occasionally to prevent sticking, and adjust the heat as needed to maintain a gentle simmer.

Pasta Cooking:

Undercook the rigatoni by about 2 minutes before draining. The pasta will finish cooking in the ragù, allowing it to absorb more flavor.

Pasta Choice:

While rigatoni is recommended for its ability to hold the sauce, feel free to substitute with other pasta shapes like penne, fusilli, or tagliatelle based on your preference.

Finishing Touches:

Grated cheese such as Grana Padano or Parmesan adds a delicious finish. You can adjust the amount based on your taste.

Consistency:

If the ragù becomes too thick during cooking, you can add a bit of water or more broth to reach your desired consistency.

Storage:

Leftover ragù can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently to preserve the flavors and texture.

Flavor Adjustments:

Taste the ragù before serving and adjust the seasoning with additional salt and pepper if needed. Fresh herbs like basil or thyme can also be added for extra flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen minced beef for the ragù?

Yes, frozen minced beef works well in this recipe.

Ensure it’s thoroughly cooked and browned.

Is meat broth necessary, or can I skip it?

Meat broth is optional. While not traditional, it adds flavor and moisture to the meat.

Feel free to omit or use other broths.

What’s the purpose of adding dry white wine to the ragù?

Dry white wine enhances flavor by adding depth and complexity.

It evaporates during cooking, leaving behind rich notes.

Can I substitute Grana Padano with Parmesan cheese?

Yes, Grana Padano and Parmesan are similar.

Either can be used for a delicious cheesy finish.

Is the 2-hour cooking time for the ragù necessary?

Slow cooking the ragù for 2 hours enhances flavors, but you can reduce the time if needed. Stir occasionally to prevent sticking.

What pasta alternatives can I use instead of rigatoni?

Choose pasta based on preference—penne, spaghetti, tagliatelle, etc.

Adjust cooking times according to the selected pasta.

How do I prevent the ragù from sticking to the pan?

Stir the ragù occasionally during cooking and ensure the heat is low.

Adding broth or water can also prevent sticking.

Can I refrigerate or freeze leftover ragù?

Yes, refrigerate for a few days or freeze for longer storage.

Reheat gently and adjust seasoning as needed.

Is it necessary to use extra virgin olive oil, or can I use regular olive oil?

Extra virgin olive oil adds flavor, but regular olive oil can be substituted if preferred.

Can I add vegetables to the ragù for more nutrition?

Absolutely! Additional vegetables like bell peppers or mushrooms can enhance flavor and nutritional content.