Rigatoni Bolognese
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
537 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Rigatoni Bolognese
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This Rigatoni Bolognese is intensely appetizing, with a perfect combination of seasoning and depth of flavors. It's a restaurant quality dish that tastes amazing and is easy to make.
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Ingredients
- 5 TB butter salted
- 3 TB onion finely chopped
- 3 TB carrot minced
- 3 TB celery minced
- 6 cloves garlic chopped
- 12 ounces ground meat Italian sausage recommended, casings removed
- 1 cup milk whole
- 1 cup red wine Italian red wine, such as Sangiovese
- 1 can whole tomatoes 28 oz, with juices reserved and tomatoes chopped fine
- 2 bay leaf
- salt to taste
- black pepper to taste
- 1 lb rigatoni pasta uncooked
- Parmesan Cheese freshly shredded
Instructions
- Melt 3 Tb butter in Dutch oven or a heavy large pot, over medium heat. Add onion, carrot, and celery and cook 5-7 minutes until softened.
- If using unseasoned ground meat, mix about 1/2 tsp salt into meat before adding it to the pot. Add meat to pot and cook, breaking up large pieces of ground meat with wooden spoon, until cooked through.
- Stir in whole milk. Bring to simmer. Cook for 10-15 minutes. Stir in wine, bring back to simmer, and cook another 10-15 minutes.
- Stir in chopped tomatoes, tomato juices, and bay leaves. Bring to simmer again. Once it is back to a good simmer, reduce heat even lower so that sauce is just barely simmering, with occasional bubble or two at surface. Let sauce barely simmer, uncovered, for about 3 hours. Stir only occasionally.
- Once sauce finishes simmering, it should appear visibly reduced. At this point, skim excess oil off the top of sauce. Add salt and freshly ground pepper to taste.
- Bring generously-salted water to boil in a large pot. Cook pasta until al dente, and reserve 1/2 cup or more of the pasta water. Drain rest of the water and return pasta to the pot.
- Add Bolognese sauce and the remaining 2 TB of butter to the pasta, tossing to combine. Add some pasta water as needed for saucier consistency. Serve warm, with freshly shredded Parmesan.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- Rigatoni bolognese is a classic Italian dish that's all about the slow-cooked meaty sauce. Use a heavy large pot or a Dutch oven for this recipe. It allows for even heat distribution and prevents the sauce from burning.
- Cook your rigatoni pasta until it is al dente. This means it's still slightly firm when bitten. It will continue to cook a little more when you toss it with the sauce.
- Wine Pairing Note: Pasta Bolognese goes beautifully with a light, bright Italian red, such as Sangiovese or Chianti.
- You can use any other pasta of your choice as well.
- This recipe is part of our Pastas and Pizzas Recipe Collection.
- We love serving this Rigatoni Bolognese with some crusty, chewy French Bread or Olive Garden Style Bread Sticks
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
59g
(20%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
134mg
(6%)
Potassium
398mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
360IU
(7%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 134mg | 6% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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