Rigatoni Bolognese Recipe

Introduction

Rigatoni Bolognese is a classic Italian pasta dish with a rich, meaty sauce that’s perfect for a comforting weeknight dinner. This hearty recipe combines tender rigatoni with a flavorful Bolognese sauce made from ground beef, vegetables, and tomatoes. It’s simple to prepare yet full of depth and warmth.

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 to 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 to 10 minutes.
4. Step 4: Stir in the crushed tomatoes, tomato paste, and red wine if using. Bring the sauce to a simmer.
5. Step 5: Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for 20 to 30 minutes, stirring occasionally, until thickened. If desired, stir in the milk for added creaminess.
6. Step 6: Add the cooked rigatoni to the Bolognese sauce and toss to combine. If the sauce is too thick, add reserved pasta water little by little to reach your preferred consistency.
7. Step 7: Serve the pasta hot, garnished with fresh parsley and grated Parmesan cheese.

Tips & Variations

• For a deeper flavor, simmer the sauce longer on low heat, up to an hour, stirring occasionally.
• Use a mix of ground beef and pork for a richer, more complex sauce.
• If you prefer a vegetarian option, substitute the meat with sautéed mushrooms or lentils.
• Adding a splash of cream or whole milk at the end softens the acidity of the tomatoes and adds a silky texture.
• Reserve pasta water carefully; its starch helps bind the sauce to the pasta perfectly.

Storage

Store leftover Bolognese sauce and cooked pasta separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, gently reheat the sauce on the stove and toss with warmed pasta, adding a splash of water or milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, Bolognese sauce tastes even better the next day as the flavors have more time to meld. Make it ahead and refrigerate for up to 3 days or freeze for up to 3 months.

What is the best pasta to use with Bolognese sauce?

Rigatoni is ideal because its ridges and wide tubes hold onto the thick Bolognese sauce well. Other good choices include pappardelle, tagliatelle, or fettuccine.

Rigatoni Bolognese Recipe

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5 from 76 reviews

This classic Rigatoni Bolognese recipe features tender rigatoni pasta tossed in a rich, savory meat sauce made with ground beef, aromatic vegetables, tomatoes, and optional red wine and milk for extra depth and creaminess. Perfect for a comforting Italian dinner, it’s garnished with fresh parsley and Parmesan cheese for a flavorful finish.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 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)

To Serve

• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the Bolognese Sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing for 5-7 minutes until softened and fragrant. Add the ground beef (and pork if using) and cook for 8-10 minutes, breaking the meat apart, until it is browned and no longer pink.
3. Add Tomatoes and Wine: Stir in the crushed tomatoes, tomato paste, and red wine if using. Bring the mixture to a simmer, then season with dried oregano, dried basil, salt, and pepper. Allow the sauce to simmer gently for 20-30 minutes, stirring occasionally, until it thickens.
4. Add Creaminess: If desired, stir in the whole milk to add richness and mellow the acidity of the tomatoes. Continue to simmer briefly to combine the flavors.
5. Combine Pasta and Sauce: Add the cooked rigatoni directly into the Bolognese sauce and toss well to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
6. Serve: Plate the pasta and garnish with chopped fresh parsley and a generous sprinkling of grated Parmesan cheese. Serve hot for an authentic Italian meal.

Notes

• Using a mix of ground beef and pork adds extra flavor and tenderness to the sauce.
• Red wine is optional but adds depth; substitute with beef broth if preferred.
• Reserving pasta water helps in adjusting the sauce consistency and allows better coating of the pasta.
• For a richer sauce, do not skip the milk; it balances acidity and softens the flavors.
• Leftover Bolognese sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Rigatoni Bolognese, Italian pasta recipe, meat sauce, classic Bolognese, rigatoni pasta, easy Italian dinner