Print

Rigatoni Bolognese

Rigatoni Bolognese
Print Recipe

Rigatoni Bolognese is a hearty and authentic Italian pasta dish featuring perfectly al dente ridged rigatoni pasta coated in a slow-simmered, rich meat sauce made with a blend of beef and pork, tomatoes, vegetables, and aromatic herbs. Finished with a touch of creaminess and freshly grated Parmesan, this comforting recipe delivers robust, layered flavors that celebrate Italian culinary tradition and are perfect for family meals or make-ahead dinners.

Ingredients

Scale

Meat and Pasta

  • 500g ground beef and pork mix
  • 400g rigatoni pasta

Vegetables and Aromatics (Soffritto)

  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced

Liquids and Sauces

  • 400g crushed tomatoes or passata
  • 125ml red wine
  • 125ml milk or 60ml cream
  • 2 tbsp olive oil

Herbs and Seasonings

  • 2 bay leaves
  • 1 tsp dried oregano or thyme (or fresh equivalent)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Finishes

  • Freshly grated Parmesan cheese, to serve
  • Chopped fresh parsley or basil for garnish (optional)

Instructions

  1. Prepare the Soffritto: Finely chop the onion, carrot, and celery. Heat olive oil over medium heat in a heavy-bottomed pan and gently sauté the vegetables until they become translucent and fragrant, forming the aromatic base of the sauce.
  2. Brown the Meat: Add the ground beef and pork mixture into the pan with the soffritto. Cook, stirring occasionally, until the meat is nicely browned and caramelized, creating deep savory flavors essential for the sauce.
  3. Deglaze with Red Wine: Pour in the red wine and let it simmer until reduced by half. This step adds complexity and helps lift the flavorful bits stuck to the pan, enriching the sauce’s depth.
  4. Add Tomatoes and Simmer: Stir in the crushed tomatoes or passata along with bay leaves and oregano or thyme. Lower the heat and let the sauce simmer gently for at least one hour, allowing the flavors to fully meld and develop.
  5. Finish with Milk or Cream: Towards the end of cooking, stir in the milk or cream to soften the acidity of the tomatoes and give the sauce a velvety, luscious texture that clings beautifully to the rigatoni.
  6. Cook the Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to package instructions. Drain the pasta, reserving a splash of pasta water if needed.
  7. Combine Pasta and Sauce: Toss the drained rigatoni with the Bolognese sauce to coat each piece evenly. Add reserved pasta water as needed to loosen the sauce for perfect consistency.
  8. Serve: Plate the rigatoni and finish with a generous sprinkle of freshly grated Parmesan and optional chopped parsley or basil. Serve immediately with garlic bread or a crisp salad for a balanced meal.

Notes

  • Simmer the sauce gently and slowly for at least one hour to develop rich, deep flavors.
  • Use a mix of ground beef and pork for the best texture and taste.
  • Don’t skip adding milk or cream as it softens the acidity and enriches the sauce.
  • Reserve some pasta water to adjust sauce consistency when combining with pasta.
  • Freshly grate Parmesan cheese on top for an authentic umami boost.
  • Make ahead tip: Sauce can be prepared in advance and stored refrigerated up to 3 days or frozen up to 3 months.
  • Vegetarian variations can replace meat with lentils or mushrooms.

Nutrition

Keywords: Rigatoni Bolognese, Italian pasta, meat sauce, comfort food, traditional Italian recipe, slow simmered sauce

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