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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a classic Italian pasta dish featuring ridged rigatoni pasta combined with a rich, slow-simmered meat sauce made from ground beef, tomatoes, and aromatic herbs. This hearty and comforting meal is perfect for cozy dinners or special occasions, delivering a satisfying and flavorful experience in every bite.

Ingredients

Pasta

  • Rigatoni pasta – 400g (about 14 oz)

Meat Sauce

  • Ground beef (or mixed meats) – 500g (about 1 lb)
  • Onion – 1 medium, finely diced
  • Carrot – 1 medium, finely diced
  • Garlic – 2-3 cloves, minced
  • Canned tomatoes – 400g (14 oz) can
  • Tomato paste – 2 tablespoons
  • Red wine (optional) – 1/2 cup (120 ml)
  • Olive oil – 2 tablespoons
  • Fresh basil – 2 tablespoons, chopped
  • Fresh oregano – 1 tablespoon, chopped
  • Salt – to taste
  • Black pepper – to taste

To Serve

  • Parmesan cheese – freshly grated, as desired

Instructions

  1. Prepare Your Ingredients: Finely dice the onion and carrot to create the soffritto base, then mince the garlic. This preparation helps release the foundational flavors for the sauce.
  2. Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the onion, carrot, and garlic, cooking until softened and fragrant, about 5-7 minutes, to develop natural sweetness.
  3. Brown the Meat: Add the ground beef or chosen protein to the pan, breaking it up with a spoon. Cook until browned thoroughly, allowing caramelization to deepen the sauce’s flavor.
  4. Add Tomato Elements and Wine: Stir in the tomato paste and canned tomatoes, then add the red wine if using. Let the mixture simmer gently for 30-40 minutes to thicken and harmonize flavors.
  5. Season and Simmer: Add salt, pepper, and chopped fresh basil and oregano. Reduce heat to low, cover lightly, and simmer gently to intensify the flavors.
  6. Cook the Rigatoni: Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, then drain, reserving some pasta water.
  7. Combine and Serve: Toss the rigatoni with the Bolognese sauce, adding reserved pasta water as needed to achieve a silky texture. Serve immediately topped with freshly grated Parmesan cheese.

Notes

  • Allow the sauce to simmer low and slow for the richest flavor and tender texture.
  • Don’t skip finely chopping onions and carrots as they build essential flavor layers.
  • Use fresh herbs like basil and oregano for brightness and balance.
  • Reserve some pasta water to help the sauce cling beautifully to the rigatoni.
  • Brown the meat properly to enhance depth with caramelized notes.

Nutrition

Keywords: rigatoni bolognese, italian pasta, meat sauce, classic italian recipe, hearty pasta dish

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