Rigatoni alla Ricca Bolognese

Name: Rigatoni alla Ricca Bolognese (Rigatoni with Rich Bolognese)
Yield: Serves 5-6
Cuisine: Italian
Ingredients: 150 g sweetbreads, cleaned; 20 g dried ceps (optional); 1 onion, finely chopped; 6 tbsp olive oil; freshly grated nutmeg; salt; 2 tbsp plain flour; 150 ml dry Marsala wine; 1.4 kg polpa di pomodoro or chunky passata; 200 g fresh ceps, finely sliced, or 200 g button mushrooms, finely sliced; 200 g fresh ceps, finely sliced, or 200 g button mushrooms, finely sliced; 200 g chicken breast or veal, coarsely minced; 100 g lean Parma ham, thickly sliced and cut into strips; 200 g chicken livers, cut into small pieces; 200 g chicken breast or veal, coarsely minced; 1 litre milk; 50 g butter; butter, for greasing; 150 g Parmesan, grated; salt and pepper; 450 g dried rigatoni; 1.4 kg polpa di pomodoro or chunky passata; salt and pepper

Rigatoni with Rich Bolognese

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“‘Bologna la Ricca’ they say in Italy, referring to the rich city. In Bologna the food is usually rich, too, and this dish is a fine example of the local cuisine.”

Ingredients

20 g dried ceps (optional)
150 g sweetbreads, cleaned
6

Europe
Italy
Bologna
Mediterranean
Pasta

Method

Preheat the oven to 220°C/Gas 7.

If using dried ceps, soak them in warm water for 20 minutes. Drain and squeeze the ceps dry, then roughly chop them.

Put the sweetbreads in boiling water and blanch for 10 minutes. Strain and remove the skin and nerves. Slice the sweetbr