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Rigatoni Bolognese

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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!

Ingredients

Units Scale
  • 16 oz. rigatoni
  • 1/2 cup pasta water
  • 1 lb. ground beef (80/20)
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 6 cloves garlic, minced
  • 1.5 tablespoons Italian seasoning
  • 1/2 cup dry red wine
  • 28 oz. can crushed tomatoes
  • 28 oz. can whole San Marzano tomatoes
  • 1/2 cup whole milk
  • 1/2 cup freshly grated Parmesan cheese + more for garnish
  • Kosher salt
  • fresh cracked pepper
  • Parmesan rind (optional)

Serve with:

  • fresh chopped parsley
  • grated Parmesan

Instructions

  1. Cook rigatoni according to package directions just until al dente. Reserve 1/2 a cup of pasta water for tossing the pasta in the sauce.
  2. Heat a large sauté pan over medium heat. Brown ground beef, crumbling it with a spatula as it cooks until cooked through.
  3. Use a slotted spoon to remove meat from the pan and set aside.
  4. Heat oil in the large sauté pan (without wiping out the grease) over medium-high heat.
  5. Add onion, celery, and carrots along with a large pinch of salt and pepper. Cook, stirring occasionally for 10 minutes.
  6. Add garlic and Italian seasoning and cook for 1 minute, stirring frequently.
  7. Add red wine and deglaze the pot, scraping all the yummy bits off the bottom.
  8. Add crushed tomatoes to the pot.
  9. Then add whole San Marzano tomatoes, crushing them with your hands as you add them.
  10. Add whole milk, Parmesan, and cooked ground beef along with a couple large pinches of salt and pepper.
  11. Bring to a simmer over medium-high heat. Add Parmesan rind.
  12. Cover and reduce heat to medium-low. Simmer, covered, for 30 minutes.
  13. Add rigatoni and a splash or two of pasta water as needed. Toss to coat the pasta well. Season to taste with salt and pepper.
  14. Garnish with chopped parsley and grated Parmesan cheese.

Equipment

Notes

  • 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.

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