The Easiest Rigatoni Bolognese

This quick and easy rigatoni Bolognese captures all your favorite Italian flavors in just under an hour. It’s hearty and filling, but simple enough to make on a busy weeknight because it’s made with straightforward ingredients. It can also be prepped ahead of time and enjoyed throughout the week!

 

You Will Love This

• It’s pasta in red sauce, but better! Pasta with spaghetti sauce is a great go-to meal, and this rigatoni bolognese takes that concept to the next level. Bolognese is a meat sauce that packs a ton of flavor and veggies into a very simple recipe. 
• If you loved this recipe, be sure to check out my penne with tomatoes and garlic white wine sauce, 20 minute penne pomodoro, and easy vegetarian baked rigatoni.

Ingredients and Substitutions

• Rigatoni – I love rigatoni pasta because of its shape. It’s perfect for holding onto sauce because there are so many nooks and crannies for it to nestle into, but you can use almost any other pasta for this recipe.
• Pasta Water – I swear by saving pasta water for any pasta dish. It’s the best way to ensure your pasta sauce will perfectly coat every noodle.
• Ground Beef  – Use 80/20 or 85/15 ground beef for the best flavor. Remember, fat equals flavor! So 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. 
• Garlic – I recommend using fresh garlic, but you could substitute with 3/4 of a teaspoon of garlic powder if you don’t have any cloves of garlic.
• 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.
• Red Wine – Use any full-bodied, dry red wine for this recipe (and save some to pair with your dinner!)
• Crushed Tomatoes – Crushed tomatoes are great for texture in Bolognese sauce. You can substitute a canned of diced tomatoes for which will give your Bolognese more texture and chunks of tomato throughout.
• San Marzano Tomatoes – San Marzano tomatoes have such an amazing flavor I try to use them in every sauce recipe I can. If you can’t find San Marzano, just use any brand of canned whole tomatoes.
• Whole Milk – You can use half and half or heavy cream if you prefer a creamier sauce, but whole milk will make it creamy without being too heavy.
• Parmesan Cheese – Buy a wedge of Parmesan and grate it yourself for the very best flavor and texture. Substitute with Asiago or Romano if you’d like. And don’t forget to save the rind and simmer it in the Bolognese sauce for an added layer of nutty flavor.
• Parsley – I love a sprinkle of fresh parsley to finish this dish but fresh basil or any of your favorite fresh herbs would work as well.

Instructions

Cook rigatoni according to package instructions in a large pot of salted water, reserving some pasta water for later.

Brown ground beef in a large skillet or large Dutch oven, crumbling it with a spatula or wooden spoon as it cooks.

Use a slotted spoon to remove meat from the pan and set aside. Do not drain grease from pan. Sauté onion, celery, and carrots along with a large pinch of salt and pepper. Stir occasionally.

Add garlic and Italian seasoning and cook for 1 minute, stirring frequently.

Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.

Add crushed tomatoes to the pot. Then add whole San Marzano tomatoes, crushing them with your hands as you add them.

Add whole milk, Parmesan, and cooked ground beef along with a couple large pinches of salt and pepper.

Simmer for 30 minutes, adding Parmesan rind if using.

Add rigatoni and a splash or two of pasta water as needed. Toss to coat the pasta well. Season to taste with Kosher salt and fresh cracked black pepper.

Garnish with chopped parsley and grated Parmesan cheese.

Tips

• Salt your pasta water! Add 2-4 tablespoons of Kosher salt to the pot of just after it comes to a boil and before adding the pasta. This is the first chance you have to season the pasta and the best way to boost the overall flavors of this rigatoni Bolognese. 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

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: You can make this Bolognese sauce up to a week in advance which is why it’s one of our family’s 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.

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