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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a classic Italian comfort food featuring ridged rigatoni pasta perfectly coated in a rich, slow-simmered meat sauce bursting with hearty, savory flavors. This timeless dish delivers satisfying textures and warmth, ideal for family meals or cozy nights in, and is easily adaptable with variations to suit different tastes and dietary preferences.

Ingredients

Scale

Meat and Aromatics

  • 1 lb ground beef or pork
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced

Sauce Base

  • 2 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup red wine (optional but recommended)
  • 1/2 cup milk or cream

Pasta and Fats

  • 12 oz rigatoni pasta
  • 2 tbsp olive oil
  • 1 tbsp butter

Herbs and Seasonings

  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt, to taste
  • Black pepper, to taste

To Serve

  • Grated Parmesan cheese, as desired

Instructions

  1. Sauté the Aromatics: Heat olive oil and butter in a large pan over medium heat. Add chopped onions, garlic, carrots, and celery, cooking gently until softened and fragrant to build the savory base of the sauce.
  2. Brown the Meat: Add the ground meat, breaking it apart with a spoon. Cook until browned evenly to develop deep, caramelized flavors essential for richness.
  3. Deglaze and Simmer: Pour in red wine to deglaze the pan, loosening browned bits. Allow to reduce slightly, then stir in tomato paste, crushed tomatoes, bay leaves, thyme, salt, and pepper.
  4. Slow Cook the Sauce: Lower heat and let the sauce simmer gently, uncovered, for at least 1 hour, stirring occasionally to meld flavors and tenderize ingredients.
  5. Cook the Rigatoni Pasta: Meanwhile, bring a large pot of salted water to boil and cook rigatoni until al dente, about 10-12 minutes, so it holds up under the thick sauce.
  6. Combine and Finish: Drain the pasta and toss it with the simmered sauce, adding a splash of milk or cream to soften acidity and a sprinkle of grated Parmesan cheese. Serve immediately for the best experience.

Notes

  • Use fresh vegetables and quality meat for the best flavor.
  • Don’t rush the slow simmer—it deepens the sauce’s richness.
  • Reserve some pasta water to adjust the sauce consistency if needed.
  • Season the sauce gradually, tasting and adjusting salt and pepper at each stage.
  • Choose rigatoni pasta for its shape and ridges that hold the sauce well.
  • For vegetarian variations, substitute meat with finely chopped mushrooms and lentils.
  • Freeze sauce and pasta separately to maintain optimal texture.

Nutrition

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

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