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Rigatoni Bolognese

January 3, 2023 by Jeri Mobley-Arias Leave a Comment

Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it’s the perfect dinner entree for a cozy night in.

If you’re a pasta lover, try my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta alla Vodka next.

bowl of rigatoni bolognese with a fork

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Rigatoni bolognese is comfort in a bowl. When it’s cold outside, I crave something filling so this meaty, cheesy dish is at the top of the list! There’s something so soothing about sitting down with a bowl of pasta. Even the process is relaxing.

Cooked low and slow, this meal will have your kitchen smelling like an Italian restaurant. This rigatoni bolognese recipe is one you’ll revisit time and time again.

Why This Recipe Works

  • Easy to Prepare – Bolognese is made with simple ingredients and clear-cut instructions. Just cook, simmer, and occasionally stir until it’s done.
  • Great Comfort Food – This hot and hearty meal of beef, pork, and pancetta is ideal for the winter months.
  • Perfect Make-Ahead Meal – Bolognese gets better with time so you can definitely prepare the sauce a day or two in advance. Then all you need to do is cook your rigatoni!
close up of rigatoni bolognese

What is Bolognese?

Bolognese is an Italian meat sauce made with ground beef and pork. It has a thick, hearty consistency and can be used in a variety of pasta dishes including lasagna and spaghetti.

Tools You’ll Need

  • Dutch Oven
  • Cooking Spoon
  • Large Bowl
  • Slotted Spoon

Ingredients You Will Need for Rigatoni Bolognese

  • Olive oil – Use this to sauté the veggies.
  • Ground chuck – You can use ground beef, too, but chuck is preferred.
  • Ground pork
  • Pancetta – Dice it. This brings flavor and texture to the dish.
  • Yellow onion, carrots, and celery – Also known as soffritto. This is the base of your flavor. Finely dice each as thicker chunks lend more of a stew appearance than bolognese.
  • Fresh garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc. The alcohol evaporates but it adds a depth of flavor and complements the other ingredients.
  • Tomato paste – While this is a meat sauce and tomato-based sauce, tomato paste is added for flavor.
  • Bay leaf – It should be dried. Remember to remove it before serving.
  • Parmesan rind – This enriches the sauce and infuses a cheesy flavor. Remember to remove it before serving.
  • Heavy cream and whole milk – For a well-balanced, creamy sauce.
  • Nutmeg – Use freshly grated.
  • Fresh thyme – This helps to brighten the taste of this savory sauce.
  • Chicken stock – Use the low-sodium variety.
  • Kosher salt – Add to taste.
  • Freshly cracked black pepper – Add to taste.
  • Rigatoni – Boiled after the sauce is cooked.

After Rigatoni Cooks

  • Parmesan – Freshly grated.
  • Heavy cream – For a creamy finish.
  • Kosher salt and freshly cracked black pepper – Add to taste.

How To Make Rigatoni Bolognese

The best rigatoni bolognese requires patience. You are building on each flavor as you gradually add ingredients. The final result is a warm, flavorful meal.

Cook Ground Beef

In a heavy-bottom dutch oven over medium-high heat, add olive oil. Then add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon, then set aside.

side by side images for ground beef cooking in a skillet and pancetta cooking in a skillet

Cook Pancetta

Add pancetta and cook until crispy, 4-5 minutes. Then add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.

Gradually Add Other Ingredients

Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.

side by side images of garlic, celery, and carrot in a pot then wine

Add ground meat back to the dutch oven and stir. Season with kosher salt. Then add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.

the process of making bolognese

Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble.

bolognese process with stock

Simmer

Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.

Add Dairy and Season to Taste

Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.

meat sauce in a pot

Cook Pasta

Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.

Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.

Finally, enjoy!

Tips and Tricks

  • For the best rigatoni bolognese, use a large dutch oven. It’s great for cooking a large amount of meat and sauce and guarantees even cooking.
  • Don’t skip the simmer. The sauce needs two hours in order to tenderize the meat and reduce the sauce.
  • Always use fresh pasta. Don’t make the pasta ahead of time or the bolognese could turn out soupy. It should be thick, not runny.
  • Pre-chop the vegetables. Mise en place is key as this saves you time during the cooking process.

Variations

  • Make it Spicy. Use spicy Italian sausage instead of regular ground pork.
  • Switch up the Pasta. Although I love this bolognese with rigatoni, other types of pasta would work in this dish too. Spaghetti and pappardelle are great options, serving as the perfect vessel for the sauce to cling onto.
rigatoni-bolognese-with-cream

Frequently Asked Questions

What is the difference between bolognese sauce and spaghetti sauce?

Traditional spaghetti sauce is tomato based. Whereas, bolognese is creamier, thicker, and meat-based.

What should you serve with rigatoni bolognese?

Top a hot bowl of rigatoni bolognese with freshly grated parmesan or a scoop of ricotta cheese. Serve it with some warm, crusty bread.

Can rigatoni bolognese be frozen?

Store leftover bolognese in an airtight container and freeze for up to 6 months. Never freeze bolognese with pasta. Before reheating the sauce, let it thaw overnight in the fridge. Then gently reheat it on the stovetop.

Looking for More Italian Inspired Recipes?

  • Butternut Squash Risotto with Pancetta
  • Giant Cheese Stuffed Shells (Olive Garden Copycat)
  • Short Rib Ragu

Loving this Recipe?

There’s a reason this Rigatoni Bolognese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rigatoni-bolognese

Rigatoni Bolognese

Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it's the perfect dinner entree for a cozy night in.
Prep Time 10 minutes minutes
Cook Time 2 hours hours 25 minutes minutes
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

  • Dutch Oven
  • Cooking Spoon
  • Large Bowl
  • Slotted Spoon

Ingredients

  • 2½ tablespoons olive oil
  • ¾ pound ground chuck
  • ¼ pound ground pork
  • 4 ounces pancetta, diced
  • 1 cup yellow onion, finely diced, packed in measuring cup
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2½ tablespoons fresh garlic, minced
  • 1 cup dry white wine, I use Sauvignon Blanc
  • ⅓ cup tomato paste
  • 1 large bay leaf, dried
  • 2 pieces parmesan rind
  • ⅓ cup heavy cream
  • ⅔ cup whole milk
  • ⅛ teaspoon nutmeg, freshly grated
  • 8 sprigs fresh thyme
  • 2¾ cups chicken stock, separated low sodium,
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste,
  • 1 pound rigatoni, dried

After Rigatoni Cooks

  • ½ cup parmesan, freshly grated, plus more for for serving
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  • In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.
  • Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
  • Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
  • Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
  • Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
  • Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
  • Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
  • Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
  • Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Dinner, Recipes Tagged With: dinner, italian, pasta, pork

Pork Belly Lechon

December 15, 2022 by Jeri Mobley-Arias Leave a Comment

Pork belly lechon is marinated then slowly roasted until the meat is juicy and tender and the skin is crackling and crispy. The contrast of the salty crunchy skin and the flavorful melt-in-your-mouth meat makes this a delicacy of epic proportions. This popular Filipino recipe is the perfect entree for a comfort meal or holiday dinner.

If you’re looking for more Filipino pork recipes, try my Pork Adobo and Filipino BBQ (Pork Skewers) next!

plated pork belly lechon with a side of toyomansi

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Growing up, pork belly lechon was served at big Filipino celebrations. Because it involved roasting an entire pig, it was typically reserved for very special occasions like birthdays, weddings, or large family gatherings. But today I can make this mouthwatering pork dish whenever the craving strikes, thanks to this simplified recipe!

Why This Recipe Works

  • Easy – This method for cooking lechon is foolproof and straightforward. It’s a convenient alternative to serving a whole spit-roasted pig. You get crunchy skin and tender meat on a much smaller scale.
  • Delicious – Pork belly is arguably the tastiest part of the pig. You’re cooking the fattiest cut of the meat so it’s bound to be juicy, succulent, and flavorful.
  • Perfect for Parties – A Filipino celebration isn’t complete without crispy pork belly lechon. Serve this at your next get-together and you’ll be amazed at how quickly it disappears.
front view of roast

What is Pork Belly Lechon?

Pork belly lechon is a rolled, roasted boneless pork belly that is stuffed with herbs. It derives from the traditional Filipino dish known as lechon, or roasted suckling pig. Lechon is cooked over an open fire and rotated until the skin is brown and crispy. The method of rolling the pork is similar to porchetta, an Italian dish that consists of roasted, rolled pork.

Tools You’ll Need

  • Wire Rack
  • Baking Sheet
  • Kitchen Twine

Ingredients You Will Need for Pork Belly Lechon

  • Pork belly – When you purchase the pork belly, make sure it still has the skin.
  • Garlic – Use fresh minced garlic and skip on the the bottled stuff.
  • Ginger – It should be coarsely chopped.
  • Bay leaves – I prefer fresh–found in the produce section of your grocer–but dried works, too.
  • Fresh Lemongrass (stalks) – This infuses the meat with a fresh flavor. Use the bottom 4-inches of the stalk and beat with the back of your knife to loosen the fibers.
  • Cane vinegar –  Use the Datu Puti brand.
  • Kosher salt – Coarse salt penetrates the meat and enhances the flavor. Season to taste.
  • Freshly cracked black pepper – Season to taste.

How To Make Pork Belly Lechon

Patience is key when preparing this homemade pork belly lechon recipe; from the preparation and overnight marinating to low and slow roasting in the oven. The final result will make it worth your while!

Prepare

  • Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It’s important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
  • Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.
overhead view of scored pork belly
  • Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.
seasoned pork belly

Marinate

  • Secure the belly by tying it with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.
  • Remove belly from the refrigerator 45 minutes before cooking and set on the countertop. Preheat oven to 325°F.
raw pork rolled up with twine

Roast

  • Roast pork belly lechon on the middle rack for 3 hours or internal temperature registers at 160°F.
  • To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
  • Remove from oven and allow to rest for 30 minutes. Carve into 1-inch pieces and serve with garlic rice and toyomansi.
roasted pork belly lechon

Tips and Tricks

  • Use fresh pork. Old or frozen cuts of pork will not yield crunchy skin. If possible, get a fresh slab from the butcher or get it at the meat counter at your local grocery store. Ensure the pork comes with the skin on or you’re missing the best part of this recipe. The meat of pork belly should be pale pink and firm.
  • Poke the meat with a knife just before roasting. This helps with rendering the fat and crisp the skin up without drying out the meat underneath it.
  • Refrigerate the pork overnight. Leave the meat uncovered so the skin dries out and gets crispy when roasted.
  • There are no shortcuts. Roasting the pork at a lower temperature over several hours is necessary. The heat slowly breaks down the muscle fibers which softens and tenderizes the meat and allows it to fully absorb the seasonings.
  • Allow the meat to rest for 30 minutes after roasting. That way, all of the natural juices redistribute so the pork will be moist when you slice it.
  • Don’t forget the last broil step. This will ensure that signature crispy skin. Just be sure to keep a close eye on it.

Storing Leftovers

Store leftover pork belly lechon in an airtight container in the fridge. Consume it within 3 days. If frozen, it can last up to 3 months. Wait for the meat to cool before storing it.

How to Reheat

Thaw frozen pork overnight in the refrigerator. To reheat pork belly, bake it in the oven or air fryer at 400°F until the skin is crispy.

side view of roasted pork

Variations

Boiling. Some pork belly lechon recipes include boiling, then simmering the pork for an hour before placing it in the fridge overnight. This step is totally optional and in my experience, not necessary. Using the methods listed above, your pork belly lechon will be perfectly tender without this extra step.

sliced pork belly lechon

Frequently Asked Questions

Why is my pork belly lechon not crispy?

If your pork belly lechon is not crispy, then you may not have used enough salt when seasoning. Alternatively, you may have not coated the skin evenly with the salt. Salt reacts to the fat in the pork belly, causing the skin to puff up and harden. Also, remember to broil the pork belly just before taking it out of the oven.

What should you serve with pork belly lechon?

Serve pork belly lechon with Sinangag-Filipino Garlic Rice and a side of homemade toyomansi.

Looking for More Filipino Recipes?

  • Filipino Beef Adobo
  • Filipino Chicken Adobo
  • Taho: Filipino Silken Tofu with Sago
  • Pancit Canton
  • Chicken and Shrimp Lumpia

Loving this Recipe?

There’s a reason this Pork Belly Lechon is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

pork-belly-lechon

Pork Belly Lechon

Pork belly lechon is marinated then slowly roasted until the meat is juicy and tender and the skin is crackling and crispy. The contrast of the salty crunchy skin and the flavorful melt-in-your-mouth meat makes this a delicacy of epic proportions. This popular Filipino recipe is the perfect entree for a comfort meal or holiday dinner.
Prep Time 20 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 3 hours hours 50 minutes minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine Filipino

Equipment

  • Wire Rack
  • Baking Sheet
  • kitchen twine

Ingredients

  • 3 pounds pork belly, skin on, 12 x 5 inches
  • ⅓ cup garlic, minced (fresh, not bottled)
  • ⅓ cup ginger, chopped
  • 3 large bay leaves, fresh, dried works, too
  • 4 stalks lemongrass, bottom 4-inches
  • 2½ tablespoons cane vinegar, Datu Puti brand
  • Kosher salt, season to taste
  • Freshly cracked black pepper season to taste

To Pair

  • Siningag – Filipino Garlic Rice
  • Toyomansi

Instructions

  • Clean pork belly and pat both sides dry with a paper towel. Lay the belly skin-side down and roll the belly onto itself taking into account when the outer skin begins to fold into the roll. Mark with your knife, unroll the belly and using a knife, carefully remove that part of skin. It's important to remove this piece since it will be part of the inner belly and will be chewy if not removed.
  • Score the pork belly until you reach the last 1/4 inch edge of the belly. Cut deep enough so that it cuts through the meat and into the fat, but take care to not cut all the way through.
  • Pour vinegar over the belly, then generously season with kosher salt and black pepper. Massage the seasonings into the belly then evenly top with garlic, and ginger. Arrange lemongrass and bay leaves on one side of the belly, then roll.
  • Secure the belly by tying with kitchen twine. Rub the skin with kosher salt, then place uncovered in the refrigerator overnight.
  • Remove belly from the refrigerator 45 minutes before cooking and set on countertop. Preheat oven to 325°F.
  • Using a knife poke holes throughout the outer roll. Roast pork belly on the middle rack for 3 hours or when the internal temperature registers at 160°F.
  • To crisp up the skin, place rack on the lowest setting and increase oven temperature to BROIL. Keep a close eye on the belly and roast until desired crispiness is reached, about 8-13 minutes, depending on your oven.
  • Remove from oven and allow to rest for 30 minutes. Carve into 1 – 1½ inch thick slices and serve with garlic rice and toyomansi.
Keywords crispy pork belly, crispy pork belly lechon, crispy pork belly lechon recipe, how to make pork belly lechon, ingredients for pork belly lechon, lechon belly oven, pork belly lechon, pork belly lechon recipe, roasted pork belly lechon, the best pork belly lechon
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Dinner, Filipino, Recipes Tagged With: dinner, filipino, pork

Coconut and Pork Adobo

August 5, 2020 by Jeri Mobley-Arias Leave a Comment

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!

coconut and pork adobo

I can’t tell you how many times I’ve eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

coconut and pork adobo

Coconut and Pork Adobo

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!
Prep Time 5 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine Filipino

Ingredients

  • 2 lb pork shoulder, cubed
  • 1½ tbsp avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ tsp ground pepper
  • ½ tsp whole peppercorn
  • 1 cup water
  • 1 cup coconut milk
  • 3 bay leaves
  • 1 cup string beans, chopped into 2-inch piece

Instructions

  • Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  • Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
  • Add coconut milk, soy sauce, pepper, peppercorns, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid.
  • Once the contents come to a boil, gently stir and add water. Cover with lid again and slow-simmer for 1 hour or until the pork is tender and sauce is slightly reduced.
  • A few minutes before serving, add long beans and cook until tender.
  • The color should be a medium-to-dark brown and taste creamy + slightly tangy.

NOTES

Serve with steamed rice–savor + enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Asian, Dinner, Filipino Tagged With: adobo, asian, asian inspired, dinner, filipino, pork

Pork and Shrimp Dumplings

June 26, 2020 by Jeri Mobley-Arias Leave a Comment

One thing about dumplings is that it’s the perfect snack, appetizer, lunch or dinner option–ALWAYS. These beautiful, bite-sized goodies are full of flavor and are delicious steamed or pan-fried.

pork shrimp dumplings

Every time I finish the last of these dumplings, my fiance and I always say, “we should’ve made more”. So try this recipe once, and decide for yourself, if you should double the recipe next time.

This recipe is bursting with flavor and the best part (for me) is the folding process. I find it quite therapeutic; creating each fold and finishing the top of the dumpling by pinching the dough. I usually use a vinegar sauce and chili oil. I place vinegar sauce (recipe below) in a ramekin and dip each dumpling into the sauce. I also place a handful of cooked dumplings in a shallow bowl and pour a couple spoonfuls of chili oil on top–so good!

[penci_recipe]

Filed Under: Asian, Dinner Tagged With: asian, dinner, dumplings, pork, shrimp

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