Sunday Supper with Emeril: Rigatoni Bolognese

Sunday Supper with Emeril: Rigatoni Bolognese

Rigatoni Bolognese
 
2 tablespoons olive oil
4 ounces pancetta
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 ½ cups beef stock or broth
1 cup dry white wine
1 28-ounce can whole San Marzano tomatoes (and their juice), broken into pieces
1 28- ounce can crushed San Marzano tomatoes
½ can tomato paste
1 cup heavy cream
Chopped fresh parsley or torn fresh basil leaves, to garnish
1 pound rigatoni, spaghetti, or cavatappi
1 cup freshly grated Parmesan, for serving
 
In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly golden and the fat is rendered, 4 to 5 minutes. Add the beef, veal and pork, and cook, stirring, until no longer pink, about 5 minutes. Add the onions, carrots and celery and cook, stirring, until vegetables are soft, 10 to 12 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, basil, and rosemary and cook until fragrant. Deglaze the pan with the wine and beef stock, stirring to loosen any browned bits on the bottom of the pan, and cook until liquid has reduced by about half, usually about 4 minutes.
 
Add the tomatoes and their juices, crushed tomatoes, and tomato paste and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 to 2 hours. Should the sauce get too thick before the flavors have melded, add a bit of water or more stock if necessary.
 
When the sauce is flavorful and thick, stir in the cream and simmer for 5 to 10 minutes. Discard the bay leaves and adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve.
 
Bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander and reserve a bit of the pasta cooking water separately.
 
Return the pasta to a large saucepan and add enough sauce to coat, tossing well. Add a splash of the cooking water to loosen the sauce and help it coat the pasta if necessary. Add 1/2 cup of the cheese and toss to blend. Divide the pasta among bowls and serve, with more sauce spooned over the pasta, if desired. Pass the remaining cheese at the table for guests to use as desired.
 
Yield: 6 to 8 servings