Rigatoni Bolognese Recipe

Introduction

Rigatoni Bolognese is a classic Italian comfort dish featuring hearty meat sauce and perfectly cooked pasta. This recipe is simple to prepare and results in a rich, flavorful meal that’s perfect for family dinners or special occasions.

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: 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 water, then drain and set the pasta aside.
2. Step 2: Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté for 5 to 7 minutes until softened.
3. Step 3: Add the ground beef (and pork if using) to the skillet. Cook for 8 to 10 minutes, breaking the meat apart with a spoon, until browned.
4. Step 4: Stir in crushed tomatoes, tomato paste, and red wine if using. Bring to a simmer.
5. Step 5: Season the sauce with dried oregano, dried basil, salt, and pepper. Let it simmer for 20 to 30 minutes, stirring occasionally, until the sauce thickens. For added creaminess, stir in the milk near the end.
6. Step 6: Add the cooked rigatoni to the sauce and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
7. Step 7: Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.

Tips & Variations

• For an extra depth of flavor, use a mix of ground beef and pork or add a splash of Worcestershire sauce to the sauce.
• If you prefer a vegetarian version, substitute the meat with cooked lentils or mushrooms.
• Leftover sauce can be frozen for up to 3 months, making it easy to enjoy another meal later.

Storage

Store leftover Bolognese sauce and cooked pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with Bolognese sauce?

Yes, while rigatoni works great because its ridges hold the sauce well, other pasta shapes like pappardelle, fettuccine, or penne also pair nicely with Bolognese.

Is red wine necessary for the sauce?

Red wine adds a rich depth of flavor but is optional. You can skip it or substitute with beef broth or water without significantly affecting the taste.

Rigatoni Bolognese Recipe

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★★★★★

4.6 from 105 reviews

This Rigatoni Bolognese recipe is a hearty and comforting Italian classic featuring perfectly cooked rigatoni pasta smothered in a rich, savory meat sauce made with ground beef, aromatic vegetables, and a blend of tomatoes and herbs. Enhanced with a touch of milk for creaminess and finished with fresh parsley and Parmesan cheese, this dish is ideal for a satisfying family dinner.

• Author: Cleo
• 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

For the Pasta

• 1 pound rigatoni pasta

For the Bolognese 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)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions, usually about 10-12 minutes, 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 finely chopped onion, garlic, carrot, and celery, sautéing for 5-7 minutes until the vegetables are soft and fragrant. Next, add the ground beef (and pork if using), cooking until browned and crumbly, about 8-10 minutes. Stir in the crushed tomatoes, tomato paste, and red wine if using, bringing the mixture to a simmer. Season with dried oregano, dried basil, salt, and pepper to taste. Let the sauce simmer gently for 20-30 minutes, stirring occasionally until it thickens. For extra creaminess, stir in the whole milk at the end of cooking.
3. Combine and Serve: Add the cooked rigatoni directly into the skillet with the Bolognese sauce. Toss well to combine, adding reserved pasta water a little at a time if the sauce needs loosening. Serve immediately, garnished with freshly chopped parsley and generous amounts of grated Parmesan cheese.

Notes

• Reserving pasta water is key for adjusting the sauce consistency without watering down the flavor.
• Red wine is optional but adds depth to the sauce; substitute with beef broth if preferred.
• Using a mix of beef and pork adds richness, but ground beef alone works well.
• Whole milk gently cuts acidity and enriches the sauce; omit for a lighter version.
• For a longer simmer, reducing the sauce further intensifies flavor.
• Serve with a side of garlic bread or a crisp green salad for a complete meal.

Keywords: Rigatoni, Bolognese, Italian pasta, meat sauce, comfort food, easy dinner