Signature Cook Mania Bolognese al Rigatoni

This elevated Italian classic replaces traditional wine with the deep, collagen-rich complexity of Cook Mania Beef Stock. The result is a thick, silky ragù that clings perfectly to every ridge of the pasta, delivering a concentrated punch of savory umami and a melt-in-your-mouth texture that only a high-quality stock can provide.

Ingredients

  • Protein: 500g Ground Wagyu or Lean Beef
  • Base: 1 Pack Cook Mania Beef Stock (300ml)
  • Aromatics: 2 tbsp Cook Mania Minced Garlic, 1 finely diced yellow onion, 1 finely diced carrot, 1 celery stalk.
  • Main Component: 400g Rigatoni or Pappardelle pasta, 400g San Marzano crushed tomatoes.
  • Finish: 2 tbsp Heavy cream, fresh basil, and aged Parmesan cheese.
  • Seasoning: Sea salt, cracked black pepper, and a pinch of ground nutmeg.

Instructions

  1. Sear: In a heavy-bottomed pot, brown the beef over medium-high heat until deeply caramelized. Drain excess fat if necessary.
  2. Sauté: Lower the heat and add the onion, carrot, and celery. Stir in the Cook Mania Minced Garlic and cook until the vegetables are softened and fragrant.
  3. Deglaze: Pour in the Cook Mania Beef Stock. Use a wooden spoon to scrape the bottom of the pot, releasing all the flavorful browned bits (fond) into the liquid.
  4. Simmer: Add the crushed tomatoes and nutmeg. Reduce heat to low and simmer uncovered for 45 minutes, allowing the Cook Mania Beef Stock to reduce and intensify in flavor.
  5. Emulsify: Boil the pasta until al dente. Stir the heavy cream into the sauce, then toss the pasta directly into the ragù, adding a splash of pasta water if needed to create a glossy emulsion.
  6. Finish: Plate immediately and top with fresh herbs and cheese.
Premium Beef Stock — Rich in Collagen (250ml) — Cook Mania Egypt

Used in this recipe

Premium Beef Stock — Rich in Collagen (250ml)

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