"Our twist with this recipe is the addition of a spice bag," says Papadakis. "Cinnamon and cloves add a little sweetness that works really well with the richness of the ragù. The secret is for the spice level to be where you can just taste them but you can't quite put your finger on them." At Tipo 00, the chefs make their own rigatoni; we've used dried rigatoni here.
- 125 ml olive oil (½ cup)
- 500 gm coarsely minced beef (medium fat)
- 300 gm coarsely minced pork (medium fat)
- 1 carrot, diced
- 1 onion, chopped
- 1 small celery stalk, diced
- 1 finely chopped garlic (about 3 cloves)
- 125 gm tomato paste
- 250 ml dry red wine (1 cup)
- 2 thyme sprigs
- 1 fresh bay leaf
- 1 small cinnamon quill
- 2 cloves
- 750 ml chicken stock (3 cups)
- 500 gm dried rigatoni
- 1Heat a large saucepan over medium-high heat, add oil, then minced meats and cook, stirring occasionally, until browned (5-8 minutes). Reduce heat to medium, add vegetables and garlic, and sauté until soft (5-6 minutes). Add tomato paste and stir until colour deepens (2-3 minutes), then deglaze pan with wine until almost completely reduced (5-6 minutes). Meanwhile, tie herbs and spices in a piece of muslin with string to form a bundle, then add to pan along with stock, season to taste and simmer uncovered over low heat until sauce thickens (1-1½ hours). Discard spice bag and season to taste.
- 2Cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving a little pasta water. Add rigatoni to ragù and toss to coat, adding a little pasta water to thin the sauce as preferred. Serve scattered with parmesan.
Drink Suggestion: 2011 Il Marroneto “Ignaccio”, Rosso di Montalcino, Sangiovese, Montalcino. This sangiovese from the hills of Montalcino has great spice and structure which brings out the spice in the Bolognese. Drink suggestion by Luke Skidmore
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