Rigatoni Bolognese Recipe

Introduction

Rigatoni Bolognese is a hearty Italian classic that combines tender pasta with a rich, meaty tomato sauce. This recipe is perfect for a comforting weeknight dinner or a special family meal. With simple ingredients and straightforward steps, you’ll have a flavorful dish ready in under an hour.

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (or a mix of beef and pork)
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/2 cup whole milk (optional, for creaminess)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. Step 2: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. Step 3: Add the ground beef (and pork if using) to the skillet. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
4. Step 4: Stir in the crushed tomatoes, tomato paste, and red wine if using. Bring the mixture to a simmer.
5. Step 5: Season with dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for 20-30 minutes, stirring occasionally, until thickened. For a creamier sauce, stir in the milk during the last few minutes of cooking.
6. Step 6: Add the cooked rigatoni to the sauce and toss to combine. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
7. Step 7: Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Tips & Variations

• Use a mix of ground beef and pork for a richer flavor and more tender sauce.
• If you prefer a smoother sauce, blend the vegetables before adding the meat.
• Substitute red wine with beef broth if you want to avoid alcohol.
• For a vegetarian option, replace meat with lentils or finely chopped mushrooms.
• Adding a pinch of nutmeg to the sauce enhances the traditional Bolognese flavor.

Storage

Store any leftover Rigatoni Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed. This dish also freezes well for up to 2 months—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Bolognese sauce ahead of time?

Yes, the sauce actually tastes better the next day as the flavors develop. Prepare it in advance and refrigerate or freeze until ready to use.

What type of rigatoni should I use?

Choose rigatoni that is sturdy and slightly ridged to hold onto the thick sauce well. Regular dried rigatoni pasta from the store works perfectly.

Rigatoni Bolognese Recipe

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★★★★★

4.6 from 64 reviews

This Rigatoni Bolognese recipe features tender rigatoni pasta tossed in a rich and hearty Bolognese sauce made from ground beef, aromatic vegetables, crushed tomatoes, and a splash of red wine. Finished with fresh parsley and Parmesan cheese, this classic Italian dish is perfect for a satisfying weeknight dinner or a comforting meal any day of the week.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound rigatoni pasta

Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (or a mix of beef and pork)
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup whole milk (optional, for creaminess)

Garnish

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
2. Prepare the Bolognese Sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften. Add the ground beef (and pork if using) and cook for 8-10 minutes until browned, breaking the meat apart with a spoon. Stir in the crushed tomatoes, tomato paste, and red wine if using. Bring to a simmer, then season with dried oregano, dried basil, salt, and pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally until thickened. If desired, stir in the milk for added creaminess.
3. Combine and Serve: Add the cooked rigatoni to the Bolognese sauce, tossing to combine. Adjust the sauce consistency by adding reserved pasta water a little at a time if needed. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Notes

• Using a mix of beef and pork adds extra depth of flavor to the sauce.
• Red wine is optional but enhances the richness of the Bolognese.
• Reserve pasta water to adjust sauce consistency for better coating of pasta.
• For a vegetarian option, substitute ground meat with cooked mushrooms or lentils.
• Letting the sauce simmer longer will deepen the flavors even more.

Keywords: Rigatoni Bolognese, Italian pasta recipe, Bolognese sauce, ground beef pasta, classic Italian dinner