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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a classic Italian dish featuring rigatoni pasta coated in a slow-cooked, hearty meat and tomato sauce. Rich, comforting, and deeply flavorful, this meal is perfect for family dinners, meal prep, and feeding a crowd. The sauce is made from a blend of ground beef and pork, sautéed soffritto vegetables, red wine, tomatoes, and fresh herbs, finished with a splash of milk or cream for a smooth, luscious texture. Topped with freshly grated Parmesan cheese and fresh basil, this dish is a soul-warming Italian favorite.

Ingredients

Pasta

  • Rigatoni pasta: 400 grams (14 oz)

Meat

  • Ground beef: 250 grams (9 oz)
  • Ground pork: 250 grams (9 oz)

Vegetables and Aromatics

  • Onion: 1 medium, finely chopped
  • Carrot: 1 medium, finely chopped
  • Celery stalk: 1, finely chopped
  • Garlic cloves: 2, minced

Liquids and Canned Goods

  • Canned tomatoes: 400 grams (14 oz) crushed or whole peeled, crushed by hand
  • Red wine (dry, e.g., Chianti or Merlot): 125 ml (1/2 cup)
  • Milk or cream: 60 ml (1/4 cup)
  • Olive oil: 2 tablespoons
  • Butter: 1 tablespoon

Herbs and Seasonings

  • Fresh basil leaves: a handful, torn
  • Fresh oregano leaves: 1 teaspoon, chopped or fresh
  • Salt: to taste
  • Black pepper: to taste

To Serve

  • Parmesan cheese: freshly grated, to taste

Instructions

  1. Prepare the soffritto: Finely chop the onion, carrot, and celery. Heat olive oil and butter in a large pan over medium heat. Gently sauté the chopped vegetables until soft and fragrant, about 7-10 minutes, forming the savory base for the sauce.
  2. Brown the meat: Add ground beef and pork to the soffritto. Break the meat apart with a spoon, and cook thoroughly until browned and caramelized, about 8-10 minutes.
  3. Add garlic and deglaze: Stir in the minced garlic and cook for 1-2 minutes until aromatic. Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom to infuse the sauce with flavor. Let the wine reduce slightly for about 3-4 minutes.
  4. Simmer the sauce: Add the canned tomatoes along with a splash of milk or cream. Season with salt, pepper, chopped basil, and oregano. Reduce heat to low and let the sauce simmer gently, uncovered, for at least 1 hour, stirring occasionally to develop a thick, rich sauce.
  5. Cook the rigatoni: While the sauce simmers, bring a large pot of generously salted water to a boil. Add rigatoni and cook until al dente, about 11-13 minutes (follow package instructions). Drain the pasta, reserving 1 cup of pasta water.
  6. Combine and serve: Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to achieve the desired sauce consistency. Stir gently to coat each rigatoni tube thoroughly. Serve hot topped with freshly grated Parmesan cheese and a sprinkle of torn fresh basil leaves.

Notes

  • Allow the sauce to simmer low and slow for at least one hour to deepen the flavor and tenderize the meat.
  • Use quality ground beef and pork for better richness and texture.
  • Do not skip the soffritto step; it builds an essential flavor foundation.
  • Reserve pasta water to help bind the sauce to the pasta for a silky finish.
  • The splash of milk or cream balances the acidity of the tomatoes and smooths the sauce.
  • For vegetarian variations, substitute meat with lentils or chopped mushrooms.
  • Add crushed red pepper flakes for a spicy kick if desired.
  • Freshly grated Parmesan or alternative cheeses like Pecorino Romano or Manchego can be used for serving.
  • Rigatoni can be swapped with penne or rigatoncini if desired.
  • Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
  • Reheat gently, adding water or broth if sauce thickens too much.

Nutrition

Keywords: Rigatoni Bolognese, Italian pasta, meat sauce, comfort food, slow-cooked sauce, hearty dinner

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