We Cook! Red Stripe’s Rigatoni Bolognese – Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Red Stripe’s Rigatoni Bolognese

Indulge in a little slice of Italy in the comfort of your own home with a piping hot bowl of Red Stripe’s homemade Rigatoni Bolognese. As you lift the fork (or spoon), the firm ridges of the rigatoni capture the velvety, creamy, and satisfying sauce, filling your palate with a harmonious embrace of flavors. The rich, pan-cooked Bolognese sauce, simmered to perfection, dances with the robust aromas of garlic, onions, tomatoes, celery, and carrots, creating a symphony of savory notes. The tender ground beef, pork, and veal mixture melts in your mouth, while the al dente pasta offers a satisfying bite. Topped with a sprinkling of freshly grated Parmesan, each forkful delivers a burst of comfort and satisfaction, transporting you to Red Stripe’s chic and comfortable dining room with every mouthwatering bite.

Servings: 8 to 10

Rigatoni Bolognese Ingredients:

• Vidalia Onions: 2, medium-sized and sliced thin
• Celery: 2 stalks
• Carrots: 2, medium-sized
• Cabernet Sauvignon: 1/4 cup
• Tomatoes: 3, ground, peeled, and crushed
• 80/20 Ground Beef: 1 pound
• Ground Pork: 1 pound
• Ground Veal: 1 pound
• Vegetable Oil: 1-to-2 tablespoons
• Garlic: 1 clove, minced
• Onion Powder: 1/8 cup
• Rigatoni: 2 pounds uncooked
• Whole Milk: 1.5 cups
• Grated Parmigiana: For topping
• Fresh Basil Leaves: For topping
  

Preparation:
Step One: In a large roasting pan, add vegetable oil and ground meat and cook on high heat until the meat is browned, then put it aside to add in later (5-10 mins).

Step Two: Add onion powder, garlic, celery, carrots, and onions, cook until vegetables are soft (5-10 mins).

Step Three: Deglaze pan with the cabernet and reduce wine by 50% (few minutes).

Step Five: Add in crushed tomatoes and milk and let sauce simmer until most of the liquid is gone (few minutes).

Step Six: Re-introduce meat, cook for 20 minutes on lowest heat setting, then serve over cooked rigatoni (prepared al dente in boiling hot water for 10-12 minutes).

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.