Rigatoni Bolognese

Why You’ll Love This Recipe

• Rich and Flavorful Sauce – The Bolognese sauce is slow-cooked, allowing the flavors to meld and develop a deep, savory taste.
• Hearty and Satisfying – The combination of the meaty sauce and rigatoni makes for a filling, comforting meal.
• Easy to Make – While it takes time to cook, this dish is simple and requires basic ingredients.
• Perfect for Leftovers – Bolognese tastes even better the next day, making it an excellent meal prep option.
• Family-Friendly – This dish is sure to please everyone at the dinner table, from kids to adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta
• Ground beef (or a mix of beef and pork)
• Olive oil
• Onion, finely chopped
• Carrot, finely chopped
• Celery, finely chopped
• Garlic, minced
• Canned crushed tomatoes
• Tomato paste
• Red wine (optional, but recommended)
• Beef broth
• Milk or heavy cream
• Fresh basil or oregano (optional for garnish)
• Salt and pepper
• Parmesan cheese (for serving)

Directions

1. Cook the Pasta – Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions, until al dente. Drain and set aside, reserving a bit of pasta water.
2. Brown the Meat – In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef (or beef and pork mixture) and cook until browned, breaking it up with a spoon.
3. Sauté the Vegetables – Add the onion, carrot, celery, and garlic to the pan. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
4. Deglaze with Wine – If using, pour in the red wine and allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Add Tomatoes and Broth – Stir in the crushed tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce the heat and let it cook for 45 minutes to 1 hour, stirring occasionally.
6. Finish the Sauce – Add the milk or heavy cream to the sauce and stir. Let it simmer for an additional 5-10 minutes to thicken and enrich the sauce.
7. Combine Pasta and Sauce – Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a little reserved pasta water to loosen it up.
8. Serve – Serve hot, topped with freshly grated Parmesan cheese and optional fresh herbs.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes

Variations

• Vegetarian Version: Swap the ground meat for lentils or mushrooms for a hearty, plant-based alternative.
• Spicy Bolognese: Add a pinch of red pepper flakes or a diced chili pepper to give the sauce a little heat.
• Extra Creamy: Add more cream or milk for a richer, creamier sauce.
• Pasta Variations: While rigatoni is a classic choice, you can use other pastas like pappardelle, fettuccine, or spaghetti.
• Meat Mix: For a richer sauce, use a combination of beef, pork, and even pancetta or bacon.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Let the Bolognese sauce cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, warm the sauce in a skillet or pot over medium heat, adding a bit of pasta water or broth to reach your desired consistency.

FAQs

Can I use a different type of pasta for this dish?

Yes! While rigatoni is ideal because its ridges hold the sauce well, you can use other pasta types like pappardelle, fettuccine, or even spaghetti.

Can I make the Bolognese sauce ahead of time?

Yes, Bolognese sauce actually tastes better the next day as the flavors deepen. You can prepare it a day in advance and store it in the refrigerator.

Do I have to use wine in the sauce?

No, wine is optional. If you prefer not to use it, you can skip it and simply add more beef broth for depth of flavor.

How can I make the sauce thicker?

Let the sauce simmer uncovered for a bit longer, or add a splash of cream to thicken it up. You can also mash some of the vegetables or meat for a thicker texture.

Can I make this dish in a slow cooker?

Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 4-6 hours.

What if I don’t have beef broth?

You can substitute beef broth with chicken broth or even vegetable broth, though beef broth provides the most depth of flavor.

Is this recipe kid-friendly?

Absolutely! The rich, savory flavor is usually a hit with kids, and the pasta is easy for them to eat.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used for a leaner version of the Bolognese. Just keep in mind the sauce might be a bit lighter in flavor.

What can I serve with Rigatoni Bolognese?

A simple green salad, garlic bread, or roasted vegetables pair perfectly with this dish.

Can I freeze Rigatoni Bolognese?

Yes, the Bolognese sauce freezes well. Just make sure to freeze it without the pasta, and cook the pasta fresh when you’re ready to serve.

Conclusion

Rigatoni Bolognese is the ultimate comfort food, with its rich and savory sauce perfectly paired with hearty pasta. Whether you’re cooking for a weeknight dinner or a special occasion, this dish will always be a crowd-pleaser. Its deep flavors and satisfying texture make it a go-to for any pasta lover.

Rigatoni Bolognese

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Rigatoni Bolognese is a classic Italian pasta dish that combines a rich, slow-cooked meat sauce with the hearty, ridged texture of rigatoni. Made with ground beef, tomatoes, onions, and a blend of aromatic herbs, this dish is both savory and comforting. Perfect for family dinners, special gatherings, or meal prepping, it’s sure to be a crowd-pleaser with its deep, flavorful sauce and satisfying texture.

• Author: Laura
• Prep Time: 15min
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minute
• Yield: 4-6servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

• 1 lb rigatoni pasta
• 1 lb ground beef (or a mix of beef )
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup red wine (optional, but recommended)
• 1 cup beef broth
• ½ cup milk or heavy cream
• Fresh basil or oregano (optional for garnish)
• Salt and pepper to taste
• Parmesan cheese (for serving)

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Instructions

1. Cook the Pasta – Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions, until al dente. Drain and set aside, reserving a bit of pasta water.
2. Brown the Meat – In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef (or beef and pork mixture) and cook until browned, breaking it up with a spoon.
3. Sauté the Vegetables – Add the chopped onion, carrot, celery, and garlic to the pan. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. Deglaze with Wine – Pour in the red wine (if using) and allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Add Tomatoes and Broth – Stir in the crushed tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce the heat and let it cook for 45 minutes to 1 hour, stirring occasionally.
6. Finish the Sauce – Add the milk or heavy cream to the sauce and stir. Let it simmer for an additional 5-10 minutes to thicken and enrich the sauce.
7. Combine Pasta and Sauce – Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up.
8. Serve – Serve hot, topped with freshly grated Parmesan cheese and optional fresh herbs.

Notes

• Vegetarian Version – Swap the ground meat for lentils or mushrooms for a hearty, plant-based alternative.
• Spicy Bolognese – Add a pinch of red pepper flakes or a diced chili pepper to give the sauce some heat.
• Extra Creamy – Add more cream or milk for a richer, creamier sauce.
• Pasta Variations – While rigatoni is ideal for its ridges, you can use other pasta types like pappardelle, fettuccine, or spaghetti.