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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.

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)

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

Find it online: https://lucabites.com/rigatoni-bolognese-recipe/