Rigatoni with rich bolognese

Rigatoni with rich bolognese

Rigatoni alla ricca bolognese

By
From
The Collection
Serves
5-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
20g dried ceps, (optional)
150g sweetbreads, cleaned
6 tablespoons olive oil
1 onion, finely chopped
200g chicken livers, cut into small pieces
200g chicken breast or veal, coarsely minced
100g lean parma ham, thickly sliced and cut into strips
200g fresh ceps, finely sliced
or 200g button mushrooms, finely sliced
150ml dry marsala wine
1.4kg polpa di pomodoro or chunky passata
salt
pepper
450g dried rigatoni
butter, for greasing
150g parmesan, grated

White sauce

Quantity Ingredient
1 litre milk
50g butter
2 tablespoons plain flour
salt
nutmeg, freshly grated

Method

  1. Preheat the oven to 220°C.
  2. If using dried ceps, soak them in warm water for 20 minutes. Drain and squeeze the ceps dry, then roughly chop them.
  3. Put the sweetbreads in boiling water and blanch for 10 minutes. Strain and remove the skin and nerves. Slice the sweetbreads.
  4. To make the meat sauce: heat the olive oil in a large, heavy-based pan and fry the onion for 1 minute. Add the chicken livers, minced chicken or veal, Parma ham, and fry for another few minutes. Add the sweetbreads and continue to fry. Then add the fresh and dried ceps with the Marsala wine. Simmer gently for about 2 minutes, then stir in the tomato pulp. Cover and simmer the sauce very gently for 2 hours, stirring from time to time. Taste and add salt and pepper.
  5. To make the white sauce: bring the milk to the boil in a saucepan. In a separate pan melt the butter and stir in the flour. Cook the butter and flour for 1 minute over a medium heat and gradually stir in the milk until the sauce has thickened. Add salt and nutmeg to taste and set aside.
  6. Cook the pasta for just 4 minutes, and drain. Toss in a little of the white sauce to prevent the pasta shapes from sticking together.
  7. Lightly grease a 20 x 25cm baking dish with sides about 7.5cm deep. Put a layer of pasta in the dish, then add one-third of the meat sauce, followed by one-third of the white sauce. Sprinkle with Parmesan. Repeat this sequence twice more, finishing with Parmesan. Bake for 40 minutes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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