Rigatoni Bolognese Recipe
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.
- 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
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
- 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.
- 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.
- 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
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