Rigatoni Bolognese is the perfect combination of robust flavor and satisfying texture. The thick noodles hold the meaty sauce beautifully, ensuring every bite is packed with flavor. It’s a comforting, crowd-pleasing dish that feels both rustic and refined. Plus, it’s great for make-ahead meals and leftovers.
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 )
Onion, finely chopped
Carrot, finely diced
Celery, finely diced
Garlic, minced
Tomato paste
Crushed tomatoes or tomato purée
Red wine (optional but recommended)
Whole milk or heavy cream
Olive oil
Salt and black pepper
Dried oregano or Italian seasoning
Fresh basil or parsley (for garnish)
Grated Parmesan cheese (for serving)
Directions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the onion, carrot, and celery. Sauté for about 5–7 minutes until softened.
Stir in the garlic and cook for 1 more minute.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
Pour in the red wine (if using) and let it simmer until reduced by half.
Add the crushed tomatoes, oregano, salt, and pepper. Stir to combine.
Reduce the heat and let the sauce simmer for 25–30 minutes, stirring occasionally.
Stir in the milk or cream and let the sauce simmer for another 5–10 minutes to mellow the acidity and add richness.
Meanwhile, cook the rigatoni in salted boiling water until al dente. Reserve a bit of pasta water, then drain.
Toss the pasta with the Bolognese sauce, adding a splash of pasta water if needed to loosen.
Serve hot, topped with grated Parmesan and fresh herbs.
Servings and timing
This recipe makes about 4–6 servings. Prep time is around 15 minutes, and total cook time is approximately 45–60 minutes for optimal sauce flavor development.
Variations
Meat Mix: Use a combination of ground beef, and veal for a more traditional Bolognese.
Vegetarian Version: Substitute lentils or mushrooms for the meat for a plant-based take.
Creamier Finish: Stir in more heavy cream or even mascarpone for a velvety texture.
Spicy Kick: Add red pepper flakes or a splash of chili oil for heat.
Cheesy Upgrade: Mix in shredded mozzarella or Pecorino Romano before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce can also be frozen for up to 3 months.
To reheat, warm on the stovetop over low heat, adding a bit of water or broth if needed. You can also reheat in the microwave in 60-second intervals, stirring between each until hot. If frozen, thaw in the fridge overnight before reheating.
FAQs
What’s the best pasta shape for Bolognese?
Rigatoni is ideal because its ridges and hollow center hold the sauce well, but you can also use pappardelle, fettuccine, or penne.
Can I make Bolognese sauce ahead of time?
Yes, the sauce actually tastes better the next day as the flavors continue to develop. Just store it in the fridge and reheat before serving.
Is red wine necessary in the sauce?
Red wine adds depth and richness, but you can skip it or substitute with beef broth if you prefer a non-alcoholic version.
Can I use jarred marinara sauce?
For best results, make the sauce from scratch, but in a pinch, you can use high-quality marinara and enhance it with sautéed vegetables and ground meat.
How do I make the sauce thicker?
Let the sauce simmer uncovered so excess moisture evaporates, and stir occasionally to prevent burning. Tomato paste also helps thicken the sauce.
What kind of meat is best for Bolognese?
A mix of ground beef provides a great balance of flavor and richness. Avoid extra-lean meat, as fat adds flavor and texture.
Should I add sugar to the sauce?
If your tomatoes are very acidic, a small pinch of sugar can help balance the flavor, but it’s optional.
How do I avoid overcooking the pasta?
Cook the rigatoni until just al dente and finish it in the sauce for the perfect texture.
Can I freeze Rigatoni Bolognese?
Yes. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw and reheat on the stove or microwave.
What can I serve with Rigatoni Bolognese?
It pairs well with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
Conclusion
Rigatoni Bolognese is a classic comfort dish that never goes out of style. With its deep, savory flavors and satisfying texture, it’s the kind of recipe you’ll turn to again and again. Perfect for weeknight dinners or special occasions, this hearty pasta dish is sure to become a favorite at your table.
Rigatoni Bolognese is a hearty Italian pasta dish featuring rigatoni noodles smothered in a rich, slow-simmered meat sauce made with ground beef, vegetables, and herbs. It’s a comforting meal perfect for cozy nights or family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4–6 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Diet:Halal
Ingredients
12 oz rigatoni pasta
1 lb ground beef (or a mix of beef and veal)
1 onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes or tomato purée
1/2 cup red wine (optional)
1/2 cup whole milk or heavy cream
2 tablespoons olive oil
1 teaspoon dried oregano or Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh basil or parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 more minute.
Add ground beef and cook until browned, breaking it up with a spoon.
Stir in tomato paste and cook for 2–3 minutes.
Pour in red wine (if using) and simmer until reduced by half.
Add crushed tomatoes, oregano, salt, and pepper. Stir to combine.
Reduce heat and simmer for 25–30 minutes, stirring occasionally.
Stir in milk or cream and simmer for another 5–10 minutes.
Meanwhile, cook rigatoni in salted boiling water until al dente. Reserve a little pasta water, then drain.
Toss rigatoni with the Bolognese sauce, adding reserved pasta water if needed.
Serve hot topped with grated Parmesan and fresh herbs.
Notes
Use a mix of ground beef and veal for more traditional flavor.A pinch of sugar can help balance acidity if needed.Add red pepper flakes or chili oil for heat.Make ahead and store sauce for even better flavor the next day.Freeze leftovers in airtight containers for up to 3 months.
