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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a classic Italian pasta dish featuring ridged rigatoni pasta enveloped in a rich, slow-simmered meat sauce made with ground beef and pork, vegetables, tomatoes, and a splash of red wine and milk. This hearty, comforting meal is perfect for family dinners and special occasions, offering balanced savory flavors, nutritious ingredients, and easy preparation with pantry staples.

Ingredients

Scale

Pasta

  • 400g rigatoni pasta

Meat

  • 250g ground beef
  • 250g ground pork

Vegetables

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

Sauces & Liquids

  • 2 tbsp tomato paste
  • 400g crushed tomatoes (canned)
  • 125ml red wine
  • 120ml milk or cream

Herbs & Seasonings

  • 2 bay leaves
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp fresh basil, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Oils & Fats

  • 2 tbsp olive oil

For Serving

  • Freshly grated Parmesan cheese, as needed

Instructions

  1. Prepare the soffritto base: Finely chop onions, carrots, and celery. Heat olive oil in a large pan over medium heat and gently sauté the vegetables until they become softened and fragrant, forming the flavor foundation for the sauce.
  2. Brown the meat: Add the ground beef and pork to the softened vegetables. Break up the meat with a wooden spoon and cook until evenly browned with no pink remaining, developing a rich, caramelized flavor.
  3. Add the tomato components: Stir in the tomato paste and cook it for about one minute to deepen its flavor. Then add the crushed tomatoes, combining well to form the core of your sauce.
  4. Pour in liquids and herbs: Deglaze the pan by adding red wine, scraping up any browned bits. Follow with milk or cream and add fresh herbs including bay leaves and thyme. Reduce the heat and let the sauce simmer gently to blend and deepen the flavors.
  5. Cook the rigatoni: While the sauce simmers for at least 45 minutes, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions, then drain and set aside.
  6. Combine and finish: Toss the cooked rigatoni with the Bolognese sauce, ensuring each tube is well coated. Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese.

Notes

  • Simmer the sauce low and slow for at least 45 minutes to develop deep, rich flavors.
  • Incorporate milk or cream to soften the acidity of tomatoes and tenderize the meat for a silky sauce texture.
  • Use quality ridged rigatoni pasta for better sauce adherence and enhanced flavor per bite.
  • Season gradually with salt and pepper to build balanced seasoning without overpowering.
  • Use freshly grated Parmesan cheese rather than pre-grated for a vibrant, fresh finish.
  • Reserve some pasta cooking water to loosen the sauce if it becomes too thick before combining.

Nutrition

Keywords: Rigatoni Bolognese, Italian pasta, meat sauce, comfort food, weeknight dinner, classic Italian recipe

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