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Rigatoni Bolognese

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.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6
Calories: 537 kcal
Course: Main Course , Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 5 TB salted butter
  • 3 TB onion finely chopped
  • 3 TB carrots minced
  • 3 TB celery minced
  • 6 cloves garlic chopped
  • 12 ounces ground meat Italian sausage recommended, casings removed
  • 1 cup whole milk
  • 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 leaves
  • salt to taste
  • black pepper to taste
  • 1 lb rigatoni pasta uncooked
  • Parmesan Cheese freshly shredded

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 
  7. 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

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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

Calories 537kcal (27%) Carbohydrates 59g (20%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 70mg (23%) Sodium 134mg (6%) Potassium 398mg (11%) 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

% 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.