Description
A rich and hearty Italian classic, Rigatoni Bolognese features thick, tube-shaped pasta coated in a slow-simmered, savory meat sauce. This dish balances the sweetness of sautéed vegetables with the boldness of beef and tomatoes, finished with Parmesan and fresh herbs for a deeply comforting experience.
Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef (85% lean)
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/2 cup whole milk or cream (optional)
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (for topping)
For the Pasta:
- 12 ounces rigatoni pasta
- Salt (for pasta water)
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, carrot, and celery for 6–8 minutes until soft.
- Add ground beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Pour in red wine to deglaze the pan. Simmer for 2–3 minutes. Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, oregano, salt, pepper, and optional sugar. Simmer uncovered on low for 45 minutes to 1 hour.
- Optional: Stir in milk or cream in the final 10 minutes of simmering.
- In a separate pot, boil salted water. Cook rigatoni until just shy of al dente. Reserve 1/2 cup pasta water.
- Add cooked pasta to the sauce. Stir and cook together for 2 minutes. Add reserved pasta water if needed.
- Serve hot with Parmesan cheese and basil garnish.
- Prep Time: 15 minutes
- Cook Time: 1 hour