Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it’s the perfect dinner entree for a cozy night in.
If you’re a pasta lover, try my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta alla Vodka next.
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Rigatoni bolognese is comfort in a bowl. When it’s cold outside, I crave something filling so this meaty, cheesy dish is at the top of the list! There’s something so soothing about sitting down with a bowl of pasta. Even the process is relaxing.
Cooked low and slow, this meal will have your kitchen smelling like an Italian restaurant. This rigatoni bolognese recipe is one you’ll revisit time and time again.
Why This Recipe Works
- Easy to Prepare – Bolognese is made with simple ingredients and clear-cut instructions. Just cook, simmer, and occasionally stir until it’s done.
- Great Comfort Food – This hot and hearty meal of beef, pork, and pancetta is ideal for the winter months.
- Perfect Make-Ahead Meal – Bolognese gets better with time so you can definitely prepare the sauce a day or two in advance. Then all you need to do is cook your rigatoni!
What is Bolognese?
Bolognese is an Italian meat sauce made with ground beef and pork. It has a thick, hearty consistency and can be used in a variety of pasta dishes including lasagna and spaghetti.
Tools You’ll Need
- Dutch Oven
- Cooking Spoon
- Large Bowl
- Slotted Spoon
Ingredients You Will Need for Rigatoni Bolognese
- Olive oil – Use this to sauté the veggies.
- Ground chuck – You can use ground beef, too, but chuck is preferred.
- Ground pork
- Pancetta – Dice it. This brings flavor and texture to the dish.
- Yellow onion, carrots, and celery – Also known as soffritto. This is the base of your flavor. Finely dice each as thicker chunks lend more of a stew appearance than bolognese.
- Fresh garlic – Minced.
- Dry white wine – I use Sauvignon Blanc. The alcohol evaporates but it adds a depth of flavor and complements the other ingredients.
- Tomato paste – While this is a meat sauce and tomato-based sauce, tomato paste is added for flavor.
- Bay leaf – It should be dried. Remember to remove it before serving.
- Parmesan rind – This enriches the sauce and infuses a cheesy flavor. Remember to remove it before serving.
- Heavy cream and whole milk – For a well-balanced, creamy sauce.
- Nutmeg – Use freshly grated.
- Fresh thyme – This helps to brighten the taste of this savory sauce.
- Chicken stock – Use the low-sodium variety.
- Kosher salt – Add to taste.
- Freshly cracked black pepper – Add to taste.
- Rigatoni – Boiled after the sauce is cooked.
After Rigatoni Cooks
- Parmesan – Freshly grated.
- Heavy cream – For a creamy finish.
- Kosher salt and freshly cracked black pepper – Add to taste.
How To Make Rigatoni Bolognese
The best rigatoni bolognese requires patience. You are building on each flavor as you gradually add ingredients. The final result is a warm, flavorful meal.
Cook Ground Beef
In a heavy-bottom dutch oven over medium-high heat, add olive oil. Then add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon, then set aside.
Cook Pancetta
Add pancetta and cook until crispy, 4-5 minutes. Then add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
Gradually Add Other Ingredients
Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
Add ground meat back to the dutch oven and stir. Season with kosher salt. Then add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble.
Simmer
Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
Add Dairy and Season to Taste
Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
Cook Pasta
Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
Finally, enjoy!
Tips and Tricks
- For the best rigatoni bolognese, use a large dutch oven. It’s great for cooking a large amount of meat and sauce and guarantees even cooking.
- Don’t skip the simmer. The sauce needs two hours in order to tenderize the meat and reduce the sauce.
- Always use fresh pasta. Don’t make the pasta ahead of time or the bolognese could turn out soupy. It should be thick, not runny.
- Pre-chop the vegetables. Mise en place is key as this saves you time during the cooking process.
Variations
- Make it Spicy. Use spicy Italian sausage instead of regular ground pork.
- Switch up the Pasta. Although I love this bolognese with rigatoni, other types of pasta would work in this dish too. Spaghetti and pappardelle are great options, serving as the perfect vessel for the sauce to cling onto.
Frequently Asked Questions
What is the difference between bolognese sauce and spaghetti sauce?
Traditional spaghetti sauce is tomato based. Whereas, bolognese is creamier, thicker, and meat-based.
What should you serve with rigatoni bolognese?
Top a hot bowl of rigatoni bolognese with freshly grated parmesan or a scoop of ricotta cheese. Serve it with some warm, crusty bread.
Can rigatoni bolognese be frozen?
Store leftover bolognese in an airtight container and freeze for up to 6 months. Never freeze bolognese with pasta. Before reheating the sauce, let it thaw overnight in the fridge. Then gently reheat it on the stovetop.
Looking for More Italian Inspired Recipes?
- Butternut Squash Risotto with Pancetta
- Giant Cheese Stuffed Shells (Olive Garden Copycat)
- Short Rib Ragu
Loving this Recipe?
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Rigatoni Bolognese
Equipment
- Dutch Oven
- Cooking Spoon
- Large Bowl
- Slotted Spoon
Ingredients
- 2½ tablespoons olive oil
- ¾ pound ground chuck
- ¼ pound ground pork
- 4 ounces pancetta, diced
- 1 cup yellow onion, finely diced, packed in measuring cup
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 2½ tablespoons fresh garlic, minced
- 1 cup dry white wine, I use Sauvignon Blanc
- ⅓ cup tomato paste
- 1 large bay leaf, dried
- 2 pieces parmesan rind
- ⅓ cup heavy cream
- ⅔ cup whole milk
- ⅛ teaspoon nutmeg, freshly grated
- 8 sprigs fresh thyme
- 2¾ cups chicken stock, separated low sodium,
- Kosher salt, to taste
- Freshly cracked black pepper, to taste,
- 1 pound rigatoni, dried
After Rigatoni Cooks
- ½ cup parmesan, freshly grated, plus more for for serving
- ¼ cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.
- Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
- Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
- Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
- Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
- Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
- Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
- Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
- Enjoy!
