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Rigatoni Bolognese

Rigatoni Bolognese
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This Rigatoni Bolognese recipe delivers a hearty, flavorful Italian classic featuring tender rigatoni pasta combined with a rich, savory meat sauce infused with aromatic herbs and vegetables. Perfect for cozy dinners, it’s simple to prepare and packed with comforting, layered flavors that make every bite satisfying.

Ingredients

Scale

Meat and Pasta

  • 1 pound ground beef or pork
  • 12 ounces rigatoni pasta

Vegetables and Aromatics

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

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1/2 cup red wine (optional)
  • 28 ounces canned crushed tomatoes

Herbs and Seasonings

  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1 teaspoon dried basil (or 1 tablespoon fresh)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • Salt and pepper, to taste

Garnish

  • Grated Parmesan cheese, for serving
  • Fresh basil or parsley leaves (optional)

Instructions

  1. Prepare the ingredients: Finely chop onion, garlic, carrot, and celery to start your sauce base. Measure out your herbs and have the rigatoni ready to cook.
  2. Sauté the aromatics: In a large pan, warm olive oil over medium heat. Add onion, carrot, celery, and garlic, cooking until softened and fragrant—about 5 minutes.
  3. Brown the meat: Add ground beef or pork to the pan, breaking it apart with a spoon. Cook until browned and no longer pink, allowing the flavors to develop.
  4. Deglaze and simmer: If using wine, pour it in now, stirring to lift any caramelized bits from the bottom of the pan. Let it reduce slightly before adding crushed tomatoes and herbs.
  5. Simmer the sauce: Reduce heat to low and let the sauce simmer gently for at least 30 minutes. Stir occasionally until it thickens and the flavors meld beautifully.
  6. Cook rigatoni pasta: Bring a pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Drain and reserve a bit of the pasta water.
  7. Combine pasta and sauce: Toss the rigatoni in the simmered sauce, adding a splash of reserved pasta water if needed to loosen it up and coat every piece deliciously.

Notes

  • Brown the meat well: Proper browning adds rich flavor through caramelization that’s impossible to skip.
  • Use a heavy-bottomed pan: Ensures even cooking and prevents burning during the sauce’s long simmer.
  • Don’t rush the simmer: Giving the sauce time to develop deep flavors makes all the difference.
  • Add pasta water thoughtfully: The starch helps bind sauce and pasta together for a silky finish.
  • Fresh herbs vs dried: Fresh herbs can brighten the sauce at the end, while dried ones work best infused during cooking.

Nutrition

Keywords: Rigatoni Bolognese, Italian pasta, meat sauce, hearty dinner, easy pasta recipe, comfort food

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