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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.

Ingredients

Scale

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

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