Rigatoni Bolognese Recipe

An Italian classic sauce that's rich, thick with a complex flavor you won't soon forget. While it takes a little time to make it right, the directions are simple and easy to follow.

Prep Time: 30 mins

Cook Time: 4 hrs

Total Time: 4 hrs 30 mins

Our Favorite Bolognese Sauce

Rigatoni Bolognese is much easier to make than you'd think. While it takes a little time to cook the sauce down to meaty perfection, it's really the stovetop that does all the work.

After years of experimenting, testing and devouring bolognese sauces, we've finally found the one that stands out from the rest. This recipe is consistently delicious each and every time I make it.

Ingredients

400g rigatoni pasta
500g ground beef
2 cloves garlic, minced
1 onion, chopped
2 cups tomato sauce
1 tsp dried oregano
Salt and pepper to taste

For serving:

• Rigatoni pasta cooked according to package directions. You can also serve bolognese sauce with tagliatelle, spaghetti or pappardelle pasta.
• Parmesan cheese
• Fresh basil or parsley leaves for garnish

How to Make Rigatoni Bolognese

There are several simple steps taken in the beginning of the recipe to build the rich, complex flavor of a great bolognese. Each is easy to do and worth the time to do it right.

To make the sauce:

1. Heat the butter and oil in a large Dutch oven over medium-high heat. Add the onion, carrots and celery and sauté until soft but not brown. Add the tomato paste and stir until all vegetables are coated.
2. Add the ground beef, veal and pork and season with salt. Crumble the meat as it cooks breaking it into tiny pieces. Cook and crumble the meat until no longer pink, but not browned.
3. Pour in the milk and bring to a simmer. Continue cooking and stirring until the milk evaporates and only clear fat remains, about 15 minutes. Add the wine, reduce the heat and bring to a low simmer. Continue cooking and smashing the meat with a wooden spoon until the wine evaporates.
4. Add the diced tomatoes with juice, nutmeg and pepper. Bring to a simmer. Reduce the heat to the lowest setting so the sauce barely simmers.
5. Cook, stirring occasionally, until all liquid is evaporated, about 3 hours. The bolognese will look like a Sloppy Joe mixture.

To serve the bolognese:

1. Prepare the pasta according to package directions in a large pot until al dente. Don't drain the pasta but instead use a slotted spoon to add the rigatoni to the sauce.
2. Taste the sauce and add salt and pepper as needed.
3. Divide into individual servings or spoon onto one large platter. Sprinkle with Parmesan and parsley.

Serve and enjoy!

Make-Ahead & Storage

Bolognese sauce tastes even better the next day and freezes well. Make a double batch and freeze half for later. Thaw overnight and reheat on the stovetop.

Best Pasta Types

Rigatoni is classic, but spaghetti, pappardelle and tagliatelle all work beautifully. You can even try zucchini noodles for a low-carb twist!

Serving Suggestions

Serve with grated Parmesan, crusty bread, a fresh green salad, and a nice red wine like Pinot Noir or Chianti Classico.