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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.

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)

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.

Find it online: https://thefamilycooking.com/rigatoni-bolognese/