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Rigatoni Bolognese

Rigatoni Bolognese
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Rigatoni Bolognese is a classic Italian pasta dish featuring al dente rigatoni paired with a rich, slow-cooked Bolognese sauce made from a savory blend of ground beef and pork, aromatic soffritto, crushed tomatoes, red wine, and herbs. This comforting and hearty recipe uses traditional Italian ingredients and techniques to create a deeply satisfying meal that captures the authentic flavors of Italy.

Ingredients

Scale

Pasta

  • 400g good-quality dried rigatoni pasta

Meat

  • 250g ground beef
  • 250g ground pork

Vegetables and Aromatics (Soffritto)

  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2–3 cloves garlic, minced

Liquids

  • 1 cup dry red wine (e.g. Chianti or Sangiovese)
  • 400g canned crushed tomatoes (high quality)
  • 1 cup whole milk or cream

Fats

  • 2 tablespoons olive oil
  • 1 tablespoon butter

Herbs and Seasoning

  • 1 teaspoon dried Italian herbs (such as basil, oregano, thyme)
  • Salt and freshly ground black pepper, to taste

Finishing

  • Freshly grated Parmigiano-Reggiano cheese, for serving
  • Fresh basil or flat-leaf parsley leaves, for garnish (optional)

Instructions

  1. Prepare the Soffritto: Finely chop onion, carrot, and celery. Heat olive oil and butter in a large pan over medium heat. Add the chopped vegetables and sauté gently until soft and fragrant, forming the flavor base for the sauce.
  2. Brown the Meat: Add ground beef and pork to the soffritto. Cook, breaking the meat apart with a spoon, until browned evenly and well cooked, developing rich flavor.
  3. Deglaze and Simmer: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half to concentrate the flavors, then add crushed tomatoes and minced garlic.
  4. Slow Cook the Sauce: Reduce the heat to low. Stir in the milk or cream with the dried Italian herbs, season with salt and pepper. Let the sauce simmer gently, uncovered, for at least one hour, stirring occasionally to develop depth and tenderize the meat.
  5. Cook the Rigatoni: Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni until just al dente according to package instructions. Drain the pasta, reserving a small amount of pasta water if needed.
  6. Combine and Serve: Toss the cooked rigatoni with the Bolognese sauce until thoroughly coated. Serve immediately topped with freshly grated Parmigiano-Reggiano and garnish with fresh basil or parsley if desired.

Notes

  • Low and Slow Cooking: Simmer the sauce gently to develop deep, complex flavors.
  • Meat Blend: Using both beef and pork improves the texture and richness.
  • Don’t Skip the Milk: It helps balance acidity and makes the sauce silky.
  • Reserve Pasta Water: Save some pasta water to loosen the sauce if necessary for better coating.
  • Use Fresh Parmigiano: Grate cheese just before serving for maximum freshness and flavor.

Nutrition

Keywords: Rigatoni, Bolognese, Italian Pasta, Meat Sauce, Comfort Food, Slow Cooked Sauce, Classic Italian

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