This rigatoni Bolognese captures all your favorite flavors. It's hearty and filling, but simple enough to make on a weeknight!
Looking for more, try my Lobster Ravioli Sauce, Gnocchi alla Sorrentina and Italian Gravy.
What you'll need to make this Rigatoni Bolognese
The Basics
- Rigatoni - I love rigatoni pasta because of its shape. It’s perfect for holding onto sauce. There are so many nooks and crannies for it to nestle into. You can use almost any other pasta for this recipe.
- Ground Beef - Use 80/20 or 85/15 ground beef for the best flavor. Remember, fat equals flavor! Therefore, leaner ground beef won't have as much flavor. You could also use ground pork or Italian sausage for this recipe. I find ground turkey to be a bit too lean for this rigatoni Bolognese.
- Carrot, Celery, and Onion - Check your local grocery store for a pre-chopped mirepoix (carrot, celery, and onion) if you want to save some prep time. This is the flavor base for the sauce and a great way to get a few extra vegetables into a recipe.
- Heavy Cream - You can use half and half or whole milk if you prefer a creamier sauce, but heavy cream will make it extra creamy! I've played around with all these options. Heavy cream remains my favorite option.
The Flavor
- Fresh Garlic - Fresh is best! But you could substitute with ¾ of a teaspoon of garlic powder if you don't have any cloves of garlic. I don't recommend using jarred garlic, since it loses a lot of it's potency sitting in juices/water/oil.
- Italian Seasoning - If you don’t have Italian seasoning, use any combination of dried basil, dried oregano, dried rosemary, and dried thyme instead. If you like a a bit of spice, add a pinch of red pepper flakes as well.
- Bold Red Wine - Use any full-bodied, dry red wine for this recipe (and save some to pair with your dinner!)
- Tomato Paste - This is a FLAVOR BOMB! ....when used correctly! When you add it, let it sit until it becomes soft and turns a dark red color. This is a KEY step in this recipe.
- San Marzano Tomatoes - San Marzano tomatoes have such an amazing flavor. I try to use them in every sauce recipe I can. These tomatoes have a natural sweetness to them which makes them key in sauces and adding a balance of flavor so you don't have to add sugar.
- Parmesan Cheese - Buy a wedge of Parmesan and grate it yourself for the very best flavor and texture. A wedge of Parmesan will also last a long time (unless you eat it all quickly...but that's a whole separate topic.) Don't forget to save the rind and simmer it in the Bolognese sauce for an added layer of nutty flavor.
- Fresh Herbs - I love to add torn, fresh basil to finish this dish but fresh parsley or any of your favorite fresh herbs would work as well.
Tips To Make Rigatoni Bolognese
- Salt your pasta water! Add 2-4 tablespoons of Kosher salt to the pot after it comes to a boil and before adding the pasta. Don't forget to save a bit of that pasta water to toss with the sauce and pasta later!
- If you want to save some prep time, you can roughly chop the onion, carrot, and celery and then add it to your food processor. Pulse until everything is finely chopped.
- If you're in the mood for a pasta bake, spoon the rigatoni Bolognese into a casserole dish, top with mozzarella cheese, cover, and bake in a 350 degree oven for 20 minutes or until everything is warmed through and the cheese is melted.
FAQ's
What is rigatoni bolognese made of?
Bolognese sauce is made with ground beef, onion, celery, carrot, wine, and tomatoes. Rigatoni Bolognese mixes cooked rigatoni pasta with the Bolognese sauce for a delicious dinner your family will love!
What is the best pasta for bolognese?
Almost any pasta can be paired with Bolognese. However, rigatoni is my favorite to use because it has so many nooks and crannies that it holds onto the sauce perfectly. Pappardelle is my favorite if you prefer a long noodle instead.
Make-ahead, Storage, Freezing, and Reheating
- Make-Ahead: You can make this rigatoni Bolognese sauce up to a week in advance which is why it's one of my favorite meals!
- Storage: Store the Bolognese sauce in the fridge in an airtight container for up to a week.
- Freezing: Bolognese sauce can be frozen in freezer-safe Ziploc bags. Simply portion out the sauce into the Ziploc bags, seal well, and place in the freezer. Thaw the sauce in the refrigerator overnight before reheating or warm up in a saucepan over medium heat until thawed and thoroughly heated.
- Reheating: You can reheat the rigatoni Bolognese in a saucepan on the stovetop on a medium heat until warmed through. Be sure to season to taste with salt and pepper before serving.
More Easy Pasta Dishes like this Rigatoni Bolognese
Try my Spicy Italian Sausage Calabrian Chili Pasta and Baked Pasta Bolognese.
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📋 Recipe
Rigatoni Bolognese
This rigatoni Bolognese captures all your favorite flavors. It's hearty and filling, but simple enough to make on a weeknight!
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Ingredients
- 2 tablespoons Olive Oil
- 1 carrot diced
- 1 celery Stalk diced
- 1 shallot diced
- 6 garlic cloves smashed
- 1 pound ground beef
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground pepper
- 1 cup Red Wine
- 1 cup Heavy Cream
- 4 tablespoon Tomato Paste
- 1 14 oz can whole tomatoes
- 1 tablespoon Italian seasoning
- 1 bay leaf
- Basil for garnish
- Freshly grated Parmesan cheese for garnish
Instructions
- In a large pot, such as a Dutch oven, heat Olive Oil over medium-high heat. Once hot, add Carrots, Celery, and Onion. Cook until tender, about 10 minutes. Add in the Garlic and cook until fragrant, about 1 minute.
- Add in the Ground Beef and season with Salt & Pepper. Cook until no longer pink, about 5 minutes.
- Add in Wine, bring to a simmer, and let cook for 5 minutes, or until the smell of alcohol is no longer present.
- Add in the Tomato Paste and let sit until softened and the color changes to a deep red color.
- In a bowl, empty the can of whole tomatoes. Crush the tomatoes with you hands in the juice so the juices inside the tomatoes don't squirt. Add the hand crushed tomatoes to the pot and mix well.
- Add in the cream and stir well.
- Stir in the Italian seasoning and bay leaf.
- Add the lid to pot, reduce heat to low, and cook for at least 30 minutes but up to 8 hours! The longer the better!
- Before serving, remove the bay leaf and serve the sauce over pasta. Garnish with Parmesan cheese and torn, fresh basil.
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