Rigatoni Bolognese
Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano
Chef Jake Stevens of Leeward | Portland, ME
Adapted by StarChefs | july 2023
INGREDIENTS
For the Ragù:
10 kilograms grass-fed beef chuck
250 grams finely ground pancetta
250 grams finely ground prosciutto
250 grams finely ground salami
250 grams rendered beef tallow
Salt
Ground black pepper
1 kilogram finely ground onions
1 kilogram finely ground carrots
1 kilogram finely ground celery
300 grams minced garlic
500 grams tomato paste
750 milliliters white wine
8 liters pork stock
4 liters whole milk
400 grams Parmigiano Reggiano rind
3 bay leaves
3 whole dried chiles de árbol
20 grams whole black peppercorns
To Assemble and Serve:
Rigatoni
Chopped bitter greens of your choice
Chopped parsley
Grated Parmigiano Reggiano
METHOD
For the Ragù:
Prepare and chill a meat grinder with a medium die. Pass beef chuck through the grinder twice and transfer to a large mixing bowl. Add pancetta, prosciutto, and salami. Mix to combine. Set aside. In a large rondeau over medium-high heat, melt the tallow. Add meat mixture and cook until meat has browned. Drain any excess oil, then season meat with salt and pepper. Transfer to a large bowl and set aside. In the same pan, reduce heat to low and add onions, carrots, celery, and garlic. Cook 30 minutes, or until vegetables have softened. Return meat mixture to the pan. Add tomato paste and white wine. Cook over medium heat until wine has reduced by two-thirds. Add enough pork stock to cover meat and bring to a boil. Once boiling, reduce heat and let simmer 3 hours, or until stock has completely reduced and meat is tender. Keep warm. In a separate saucepan over low heat, bring milk, cheese rinds, bay leaves, chiles, and peppercorns to a simmer. Remove from heat and let mixture steep 1 hour. Strain and pour mixture to the rondeau with the meat. Taste and adjust seasoning. Keep warm.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add pasta and cook until al dente. In a saucepan over medium-low heat, add 1½ cups Ragù. Add cooked pasta and toss to combine. Stir in bitter greens and a pinch of chopped parsley. Transfer pasta to a serving bowl and finish with grated cheese.
