Meat Sauce Rigatoni

Why You’ll Love This Recipe

• The sauce is hearty, flavorful, and clings perfectly to the ridges of rigatoni pasta.
• It’s easy to make with common pantry staples.
• A great make-ahead meal — the sauce tastes even better the next day.
• Pairs beautifully with a salad, garlic bread, or a sprinkle of Parmesan.
• Comforting, crowd-pleasing, and endlessly adaptable.

Ingredients

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

• Ground beef (or a mix of beef and pork)
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Crushed tomatoes or tomato sauce
• Tomato paste
• Italian seasoning or a mix of dried basil, oregano, and thyme
• Red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper
• Sugar (optional, to balance acidity)
• Fresh parsley or basil, chopped
• Rigatoni pasta
• Grated Parmesan cheese for serving

Directions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
4. Stir in tomato paste and cook for a minute to deepen the flavor.
5. Add crushed tomatoes (or tomato sauce), Italian seasoning, red pepper flakes (if using), salt, pepper, and a pinch of sugar. Stir well.
6. Lower the heat and simmer the sauce gently for about 25–30 minutes, stirring occasionally until thickened and flavorful.
7. While the sauce simmers, cook the rigatoni pasta in salted boiling water according to package instructions until al dente.
8. Drain the pasta, reserving a little of the pasta water. Add the pasta directly to the sauce and toss to combine, adding a splash of pasta water if needed to loosen the sauce.
9. Sprinkle with fresh parsley or basil and grated Parmesan before serving.

Servings and timing

• Servings: About 4–6 servings
• Prep time: ~10 minutes
• Cook time: ~30–40 minutes
• Total time: ~40–50 minutes

Variations

• Add vegetables: Stir in chopped bell peppers, mushrooms, or spinach for more texture and nutrition.
• Use different meats: Swap ground beef for Italian sausage, ground turkey, or a beef/blend.
• Make it creamy: Add a splash of heavy cream or a dollop of ricotta cheese to the sauce for a rich, velvety texture.
• Spicy version: Add extra red pepper flakes or a pinch of cayenne.
• Herb twist: Use fresh basil and oregano for a brighter flavor.
• Wine-infused sauce: Deglaze the pan with a splash of red wine before adding tomatoes for a deeper, more robust taste.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat: Warm gently on the stovetop over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
• To freeze: Let the sauce cool completely (without the pasta) and freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat before tossing with fresh pasta.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be made up to two days ahead. It actually tastes better after resting as the flavors meld together.

Do I need to use rigatoni, or can I use other pasta?

You can use any pasta you like, but rigatoni’s ridges hold onto the thick sauce exceptionally well. Penne, ziti, or fusilli are good substitutes.

How do I keep the sauce from being too acidic?

Add a small pinch of sugar or a splash of milk or cream to balance out the acidity of the tomatoes.

Can I add wine to the sauce?

Absolutely. A splash of dry red wine adds depth. Add it after browning the meat and let it simmer until mostly evaporated before adding tomatoes.

How thick should the sauce be?

The sauce should be thick enough to coat the pasta but not dry. If it gets too thick, add a little pasta cooking water to loosen it up.

What’s the best beef to use?

Use ground beef that’s around 80–85% lean for the right balance of flavor and richness without being greasy.

Can I make this dish dairy-free?

Yes — simply omit the Parmesan cheese or use a dairy-free alternative for topping.

What side dishes go best with Meat Sauce Rigatoni?

A crisp green salad, garlic bread, roasted vegetables, or a simple antipasto platter complement this meal beautifully.

Can I make it vegetarian?

Yes — replace the ground meat with finely chopped mushrooms, lentils, or a plant-based meat alternative.

How can I store leftovers for best results?

Cool completely before refrigerating in an airtight container. Reheat with a bit of water or broth to keep the sauce silky and flavorful.

Conclusion

Meat Sauce Rigatoni is a timeless comfort dish that delivers hearty flavor with minimal effort. The thick, rich sauce hugs every ridge of the pasta, creating a meal that’s satisfying and full of classic Italian flair. Perfect for busy weeknights, casual dinners, or meal prep, it’s a recipe you’ll return to again and again for its simplicity and depth of taste.

Meat Sauce Rigatoni

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty Italian pasta dish featuring tender rigatoni tossed in a rich, savory tomato and meat sauce made with ground beef, garlic, and herbs. Simple to prepare, comforting, and full of classic flavor — perfect for family dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Simmering
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1 lb (450 g) ground beef (or beef/pork mix)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes or tomato sauce
• 2 tbsp tomato paste
• 1½ tsp Italian seasoning (or dried basil, oregano, and thyme)
• ¼ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp chopped fresh parsley or basil
• 12 oz (340 g) rigatoni pasta
• Grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 3–5 minutes.
2. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
4. Stir in tomato paste and cook for 1 minute to develop flavor.
5. Add crushed tomatoes, Italian seasoning, red pepper flakes, salt, pepper, and sugar (if using). Stir to combine.
6. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until sauce thickens and flavors deepen.
7. Meanwhile, cook rigatoni pasta in salted boiling water according to package instructions until al dente.
8. Drain pasta, reserving ½ cup of pasta water. Add pasta to the sauce, tossing to coat. Add a splash of pasta water if needed to loosen the sauce.
9. Garnish with chopped parsley or basil and sprinkle with grated Parmesan cheese before serving.

Notes

• Use 80–85% lean ground beef for the best balance of flavor and richness.
• Add a splash of red wine after browning meat for a deeper, robust flavor.
• To make it creamy, stir in ¼ cup of heavy cream or a dollop of ricotta before serving.
• For vegetarian version, replace meat with lentils, chopped mushrooms, or plant-based crumbles.
• Sauce can be made ahead — flavor improves after resting overnight.

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 520
• Sugar: 8 g
• Sodium: 740 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 55 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 75 mg