Rigatoni bolognese

Classic Rigatoni Bolognese – Italian Comfort in Every Bite

Rigatoni Bolognese is the embodiment of Italian comfort food, a hearty and rich pasta dish that’s deeply satisfying. The silky, meaty Bolognese sauce paired with the large, ridged rigatoni noodles creates a perfect marriage of flavors and textures. In this recipe, we’ll show you how to create an authentic Bolognese sauce and serve it over al dente rigatoni for a meal that will transport your taste buds straight to Italy.

Ingredients:

For the Bolognese Sauce:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup dry red wine (optional)
• 2 cans (14 ounces each) crushed tomatoes
• 1/4 cup tomato paste
• 1 cup beef broth
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 2 bay leaves
• 1/4 cup heavy cream (optional)

For the Rigatoni:

best bolognese recipe

Share

Watch on

• 1 pound rigatoni pasta
• Salt for pasta water

For Garnish:

• Grated Parmesan cheese
• Fresh basil leaves, torn

Instructions:

1. Prepare the Bolognese Sauce:
   • In a large, heavy-bottomed pot, heat the olive oil over medium heat.
   • Add the finely chopped onion, carrot, and celery. Sauté until the vegetables become soft and the onion turns translucent.
   • Add the minced garlic and cook for an additional minute.
   • Increase the heat to medium-high and add the ground beef (or beef and pork mixture). Cook until browned, breaking it apart with a spoon.
   • If using wine, pour it into the pot and let it simmer until it reduces by half.
   • Stir in the crushed tomatoes, tomato paste, beef broth, red pepper flakes (if using), salt, black pepper, dried oregano, dried basil, and bay leaves.
   • Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour. Stir occasionally.
   • Before serving, stir in the heavy cream (if using) to add creaminess to the sauce.
2. Prepare the Rigatoni:
   • While the sauce is simmering, bring a large pot of salted water to a boil.
   • Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
3. Serve:
   • Discard the bay leaves from the Bolognese sauce.
   • Spoon the sauce generously over a serving of rigatoni.
   • Garnish with grated Parmesan cheese and torn fresh basil leaves.

Cook’s Notes:

• Wine Option: Using wine in the Bolognese sauce adds depth to the flavor, but it’s optional. You can omit it if you prefer.
• Make Ahead: Bolognese sauce often tastes even better the next day, so consider making it in advance and reheating it when you’re ready to serve.

Rigatoni Bolognese is a classic Italian pasta dish that combines the earthy richness of the meat sauce with the satisfying bite of rigatoni. It’s a timeless favorite that will make your dinner table feel like an Italian trattoria. Enjoy the warm and comforting flavors of this culinary masterpiece!