Rigatoni Bolognese

Rigatoni Bolognese is my absolute favorite Italian comfort food that I love making on chilly evenings or when I’m hosting friends for dinner. This hearty pasta dish combines tender rigatoni with a rich, meaty sauce that simmers to perfection. I’ve been perfecting this recipe for years, and it’s always a hit at my dinner table! The thick pasta tubes catch all the delicious sauce, making every bite flavorful and satisfying. It’s a classic for a reason, and once you try my version, I think you’ll see why it’s become my go-to recipe when I want something comforting but impressive.

Ingredients you’ll need

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1 lb. ground beef
• 1 lb. ground pork
• 6 oz. tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 28 oz. fire roasted diced tomatoes
• 1 ½ cups beef broth
• ⅓ cup heavy cream
• ½ cup grated parmesan cheese (optional, but recommended)
• 1 lb. rigatoni pasta (or pasta of your choice)
• Fresh parsley or basil for garnish (optional)

How to make Rigatoni Bolognese

1. Start with the soffritto: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, then sauté for about 8 minutes until they begin to soften. Add the minced garlic and cook for just 1 more minute until it’s fragrant. This vegetable base adds so much flavor to the sauce!
2. Cook the meat: Push the sautéed vegetables to one side of the pot and add both the ground beef and pork to the empty space. Use a wooden spoon to break the meat into small pieces as it cooks. Continue cooking until all the meat is no longer pink.
3. Add seasonings and tomato paste: Sprinkle in the dried oregano, basil, salt, pepper, and red pepper flakes, and stir everything for about a minute to toast the spices. Then add the tomato paste and stir for 2 more minutes, allowing it to caramelize slightly and develop more depth of flavor.
4. Simmer the sauce: Pour in the fire-roasted diced tomatoes with all their juices and the beef broth. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 30 minutes. This gives all the flavors time to blend together beautifully.
5. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook your rigatoni according to package directions until al dente. Remember to save about ½ cup of pasta water before draining, in case you need to loosen the sauce later.
6. Finish the sauce: After the sauce has simmered for 30 minutes, stir in the heavy cream. This adds a wonderful richness and helps balance the acidity of the tomatoes.
7. Serve: You can either mix the pasta directly into the sauce or serve the Bolognese over the pasta on individual plates. Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil if desired.

Recipe tips

• Dice your vegetables uniformly: I try to cut my carrots, celery, and onions into pieces of similar size so they cook evenly.
• Use a mix of meats: The combination of beef and pork creates the perfect flavor and texture. The beef adds richness while the pork adds a touch of sweetness.
• Don’t rush the soffritto: Taking time to properly cook the onions, carrots, and celery creates a flavor foundation that makes all the difference.
• Let the sauce simmer: The 30-minute simmer is crucial for developing the deep flavors that make this Bolognese special. If you have more time, you can even let it simmer for up to an hour.
• Cook pasta al dente: Since the hot pasta will continue cooking slightly when mixed with the sauce, I always cook it 1-2 minutes less than the package instructions suggest.
• Save some pasta water: The starchy water can help thin the sauce if needed or help it cling better to the pasta.

Freezer instructions

This Bolognese sauce freezes beautifully! I often make a double batch and freeze half for busy weeknights. Here’s how I do it:

1. Allow the sauce to cool completely after cooking (don’t add the cream yet if you plan to freeze it).
2. Portion the sauce into freezer-safe containers or heavy-duty freezer bags.
3. Label with the date and freeze for up to 3 months.
4. When ready to use, thaw overnight in the refrigerator.
5. Reheat in a saucepan over medium heat, then stir in the heavy cream before serving with freshly cooked pasta.

Tips for leftovers

Leftover Rigatoni Bolognese makes an amazing next-day meal! In fact, I think the flavors develop even more overnight. Here are some creative ways I use leftovers:

• Bolognese Stuffed Peppers: Mix leftover sauce and pasta, then stuff into bell peppers and bake until hot and bubbly.
• Bolognese Lasagna: Layer the leftover sauce with lasagna noodles and cheese for a quick lasagna.
• Bolognese Grilled Cheese: Spread some sauce between two slices of bread with mozzarella cheese for a gourmet grilled cheese sandwich.
• Bolognese Baked Potatoes: Top baked potatoes with reheated sauce and a sprinkle of cheese.

Storage And Reheating

Storage: Store leftover Rigatoni Bolognese in an airtight container in the refrigerator for up to 4 days. I find it’s best to store the pasta and sauce separately if possible, but combined is fine too.

Reheating:

• Stovetop: For best results, I reheat the sauce in a saucepan over medium-low heat, stirring occasionally until hot. If the sauce has thickened too much, add a splash of beef broth or water to thin it out.
• Microwave: Place a portion in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals, stirring between each until hot.
• Oven: For larger portions, place in an oven-safe dish, cover with foil, and heat at 350°F for about 20 minutes or until heated through.

Expert Tips

1. Build layers of flavor: I always take the time to properly brown the vegetables and meat. This caramelization adds depth to the final sauce.
2. Quality ingredients matter: Use San Marzano or fire-roasted tomatoes if you can find them, and freshly grated Parmesan rather than pre-grated for the best flavor.
3. Salt the pasta water: I always make sure to generously salt the water for cooking the rigatoni—it should taste like the sea! This is your only chance to season the pasta itself.
4. Choose the right pasta: Rigatoni’s ridges and tube shape are perfect for catching the hearty sauce, but pappardelle, tagliatelle, or even penne would work well too.
5. Let the sauce rest: If you have time, make the sauce a day ahead and refrigerate overnight. The flavors will meld and develop even more complexity.
6. Patience pays off: Don’t try to rush this recipe. The longer, slower cooking time allows all the flavors to develop and meld together.

Frequently Asked Questions

Q: Can I make this recipe in a slow cooker?
A: Yes! I sometimes make the sauce in my slow cooker. Brown the vegetables and meat on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream during the last 30 minutes of cooking.

Q: Can I substitute the heavy cream with something lighter?
A: Absolutely. You can use half-and-half or even whole milk, though the sauce won’t be quite as rich. For a dairy-free option, I’ve used unsweetened coconut cream with surprisingly good results.

Q: Is there a way to make this vegetarian?
A: You can substitute the meat with a plant-based ground meat alternative, or use a mixture of finely chopped mushrooms, walnuts, and lentils for a hearty vegetarian version. Just be sure to use vegetable broth instead of beef broth.

Q: My sauce seems too thin. How can I thicken it?
A: If your sauce is too thin, remove the lid during the simmering stage and allow some liquid to evaporate. You can also simmer it a bit longer until it reaches your desired consistency.

Q: Can I add wine to this recipe?
A: Yes! For an even more authentic Bolognese, add ½ cup of red or white wine after cooking the meat and before adding the tomatoes. Simmer until the wine has mostly evaporated before continuing with the recipe.

Q: How can I make this sauce less acidic?
A: If you find the sauce too acidic, you can add a pinch of baking soda (about ¼ teaspoon) and stir it in well. The cream also helps balance acidity, so don’t skip that ingredient.

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