Main Dish

D'Alfonso Rigatoni with Bolognese Sauce

D'Argenzio Winery

1301 Cleveland Avenue
Santa Rosa, CA 95401

Made for our late Papa Alfonso D'Argenzio, this dish was his absolute favorite, Italian comfort food at its most refined: homemade Bolognese sauce with rigatoni pasta that holds the sauce in each bite. Pair it with our Sangiovese from the northern side of the RRV, which has riper flavors yet maintains the savory character that this variety possesses, with bright acidity and good structure.

  • 3 tablespoons olive oil, plus more as needed
  • 1 pound ground beef
  • 1 pound ground pork
  • 6 ounces pancetta, finely chopped
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground pepper, plus more, to taste
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 5 garlic cloves, grated or finely chopped
  • 1 cup D'Argenzio red wine
  • 37 ounces San Marzano tomato sauce
  • 1 cup water
  • 2 pounds rigatoni pasta
  • Extra-virgin olive oil for drizzling
  • Fresh basil sprigs for serving


In a large, heavy saucepan over medium heat, warm the olive oil. Add the beef, pork, pancetta, salt and pepper and cook, stirring to break up the meat, until browned. Add the onion, celery and carrot, mix well and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 2 minutes. 

Stir in the wine and cook until reduced slightly, about 3 minutes. Add the tomato sauce and water and mix well. Partially cover the pan and simmer for 4 hours, stirring often to prevent the sauce from sticking to the bottom of the pan. If any fat rises to the top, skim it off with a spoon. Adjust the seasoning with salt and pepper. 

Cook the pasta according to the package instructions until al dente and drain. Divide the pasta among individual bowls. Pour the Bolognese sauce over the pasta and garnish with a drizzle of extra-virgin olive oil and a sprig of basil. Enjoy with a bottle of Sangiovese.