Rigatoni Bolognese is a soul-warming Italian pasta dish that brings the rich, savory depth of slow-simmered meat sauce together with the satisfying bite of rigatoni. The sauce clings to the ridges of the pasta, allowing every forkful to deliver a perfect blend of tender ground meat, tomato richness, and aromatic herbs. This dish is a staple in many homes for good reason—it’s comforting, deeply flavorful, and wonderfully filling.
Perfect for a cozy dinner, special gathering, or make-ahead meal prep, Rigatoni Bolognese is a go-to for anyone seeking a dish that feels both rustic and refined. Whether served with a generous dusting of Parmesan or a sprinkle of fresh basil, it offers a full-bodied taste experience that pleases all ages. Its ability to transform simple ingredients into something extraordinary is what makes it truly timeless.
Ingredients for this Rigatoni Bolognese
- 1 lb (450 g) rigatoni pasta
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb (450 g) ground beef (or a mix of pork and beef)
- 1 cup whole milk
- 1 cup dry white wine (optional)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
Step 1: Prepare the Aromatic Base
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 8–10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another minute until fragrant.
Step 2: Brown the Meat
Increase the heat to medium-high. Add the ground beef (or meat blend) to the pan, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink—about 7–10 minutes. Season with salt and pepper during cooking.
Step 3: Add Wine and Simmer
(Optional but recommended) Pour in the white wine and let it simmer until mostly evaporated, about 5 minutes. This step adds depth and complexity to the sauce.
Step 4: Enrich the Sauce
Stir in the tomato paste and cook for 2 minutes to caramelize slightly. Then, add the crushed tomatoes, dried oregano, and basil. Mix well to combine all ingredients. Pour in the milk and reduce heat to low. Simmer uncovered for 30–45 minutes, stirring occasionally. The sauce should thicken and develop rich flavor.
Step 5: Cook the Rigatoni
While the sauce is simmering, cook the rigatoni in a large pot of salted boiling water according to the package directions. Drain and set aside, reserving 1/2 cup of pasta water.
Step 6: Combine and Serve
Add the cooked rigatoni to the sauce, tossing to coat well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust seasoning as needed.
Plate the pasta and garnish with chopped parsley or basil and a generous sprinkle of freshly grated Parmesan cheese. Serve hot and enjoy!
Estimated Nutrition (Per Serving – Approximate)
- Calories: 590
- Protein: 28g
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 64g
- Fiber: 5g
- Sugar: 10g
- Sodium: 620mg
Note: Values may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
What kind of meat works best for Bolognese?
A mix of ground beef and pork offers the richest flavor, but all-beef or even ground turkey can be used for a leaner option.
Can I make it vegetarian?
Absolutely. Substitute the meat with lentils, finely chopped mushrooms, or a plant-based ground meat for a hearty vegetarian twist.
Is the wine necessary?
No, but it adds depth. If avoiding alcohol, use beef broth or a splash of balsamic vinegar as a substitute.
Can I use a different pasta shape?
Yes! Tagliatelle, penne, or pappardelle work well too. Rigatoni is ideal because it holds the sauce in its ridges.
How long should I simmer the sauce?
At least 30 minutes, but for best flavor, simmer for up to an hour. Stir occasionally and keep it on low heat.
Is milk really needed in the sauce?
Yes, it softens the acidity of the tomatoes and enriches the sauce, creating a creamier mouthfeel.
Can I double the recipe?
Definitely. Just use a large enough pot and adjust simmering time if needed to ensure flavors develop evenly.
What should I serve with it?
A side salad, garlic bread, and a glass of red wine pair beautifully with Rigatoni Bolognese.
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