Rigatoni Bolognese Recipe

Introduction

Rich and hearty, Rigatoni Bolognese is a classic Italian pasta dish that’s perfect for comforting dinners. This slow-simmered meat sauce is packed with flavor and pairs beautifully with the ridged rigatoni, which holds the sauce perfectly.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 4 cloves garlic, minced
• 2 tsp salt, divided
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb Italian sausage (hot or mild), casings removed
• 2 tbsp tomato paste
• 1 (28 oz) can whole tomatoes, chopped in the can
• 1 (28 oz) can crushed tomatoes
• 3/4 cup red wine
• 1 bell pepper, diced
• 2 tsp Italian seasoning
• 1.5 pounds rigatoni pasta, cooked according to package instructions
• Parmesan cheese, for serving
• Fresh basil, for garnish

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and minced garlic. Sauté until the vegetables soften and become aromatic, about 3 to 5 minutes.
2. Step 2: Add the ground beef, ground pork, and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, around 7 minutes. Season with 1 teaspoon of salt.
3. Step 3: Stir in the tomato paste and pour in the red wine. Cook for 2 minutes to let the alcohol evaporate and the tomato paste to coat the meat evenly.
4. Step 4: Add the chopped whole tomatoes, crushed tomatoes, diced bell pepper, Italian seasoning, and the remaining 1 teaspoon of salt. Stir well to combine. Bring the sauce to a simmer, reduce the heat to low, cover, and let it simmer for at least 30 minutes. Stir occasionally to prevent sticking.
5. Step 5: Taste the sauce and adjust the seasoning if needed, adding more salt or a pinch of sugar to balance acidity.
6. Step 6: While the sauce simmers, cook the rigatoni pasta according to package instructions. Drain and set aside.
7. Step 7: Serve the bolognese sauce over the cooked rigatoni. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Tips & Variations

• For a richer sauce, simmer the bolognese for an hour or more, stirring occasionally for deeper flavor.
• Substitute ground turkey or chicken for a lighter version, though the flavor will be milder.
• Add a splash of cream or milk near the end of cooking for a silkier texture.
• Use fresh herbs like thyme or oregano in place of Italian seasoning for a fresher taste.

Storage

Store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. Cooked rigatoni can be stored separately to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, bolognese sauce actually tastes better the next day as the flavors develop. Prepare it a day in advance and reheat gently before serving.

What can I use if I don’t have red wine?

If you prefer not to use wine, substitute with beef broth or a splash of balsamic vinegar for acidity and depth of flavor.

Rigatoni Bolognese Recipe

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4.8 from 50 reviews

A rich and hearty Rigatoni Bolognese recipe featuring a flavorful meat sauce made with ground beef, pork, Italian sausage, and a blend of tomatoes, vegetables, and Italian seasonings. Perfectly paired with rigatoni pasta and topped with fresh basil and Parmesan cheese for a classic Italian meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat Sauce

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 4 cloves garlic, minced
• 2 tsp salt, divided
• 1 lb ground beef
• 1 lb ground pork
• 1/2 lb Italian sausage (hot or mild, casings removed)
• 2 tbsp tomato paste
• 1 28 oz can whole tomatoes (chopped in the can with scissors)
• 1 28 oz can crushed tomatoes
• 3/4 cup red wine
• 1 bell pepper, diced
• 2 tsp Italian seasoning

Pasta & Garnish

• 1.5 pounds rigatoni pasta (cooked according to package instructions)
• Parmesan cheese, for serving
• Fresh basil, for garnish

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and minced garlic. Sauté until the vegetables are softened and aromatic, about 3-5 minutes.
2. Brown Meat: Add ground beef, ground pork, and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, about 7 minutes. Season with 1 teaspoon of salt during cooking.
3. Add Tomato Paste and Wine: Stir in the tomato paste and red wine. Cook for 2 minutes to allow the alcohol to evaporate and for the tomato paste to coat the meat evenly.
4. Simmer Sauce: Pour in the chopped whole tomatoes, crushed tomatoes, diced bell pepper, Italian seasoning, and remaining 1 teaspoon of salt. Stir to combine everything well. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking or burning.
5. Adjust Seasoning: Taste the sauce and adjust seasoning as needed. Add extra salt or a little sugar if necessary to balance acidity.
6. Cook Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set aside.
7. Serve: Plate the cooked rigatoni and ladle the bolognese sauce over it. Garnish with freshly grated Parmesan cheese and fresh basil leaves before serving.

Notes

• Use good quality red wine for best flavor; a dry red like Chianti or Merlot works well.
• Simmering the sauce longer (up to 1-2 hours) can deepen the flavors even more.
• Remove sausage casings for a smoother meat sauce texture.
• Adjust seasoning carefully, tomatoes can vary in acidity.
• Reserve some pasta cooking water to loosen the sauce if desired before serving.

Keywords: Rigatoni Bolognese, Italian meat sauce, pasta recipe, classic bolognese, ground beef pasta sauce