Rigatoni Bolognese

The Ultimate Comfort Food: Authentic Rigatoni Bolognese

Imagine sinking your fork into perfectly cooked rigatoni, each tube generously coated in a rich, slow-simmered Bolognese sauce. The aroma alone – a symphony of savory herbs, sweet tomatoes, and tender beef – is enough to transport you to a cozy Italian trattoria. This Rigatoni Bolognese recipe isn’t just a meal; it’s an experience, a celebration of simple ingredients transformed into a culinary masterpiece. Prepare to be amazed by the depth of flavor and the satisfying heartiness of this classic Italian dish.

Why You’ll Love This Rigatoni Bolognese Recipe

• Effortless Elegance: This recipe is surprisingly easy to make, perfect for both weeknight dinners and special occasions.
• Flavor Explosion: The slow simmering process allows the flavors to meld beautifully, creating a rich and complex sauce.
• Make-Ahead Magic: The Bolognese sauce tastes even better the next day, making it ideal for meal prepping.
• Crowd-Pleaser Guaranteed: This dish is a guaranteed hit with family and friends, pleasing even the pickiest eaters.
• Wholesome and Satisfying: Packed with protein and flavor, this Rigatoni Bolognese is a hearty and comforting meal.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 ribs celery, finely chopped (Substitute with fennel for a unique twist)
• 3 cloves garlic, minced
• 1 pound ground beef (80/20 preferred) (Ground turkey or Italian sausage can be substituted)
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup dry red wine (Optional, but adds depth of flavor. Substitute with beef broth)
• 1/2 cup whole milk (Heavy cream can be used for a richer sauce)
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 pound rigatoni pasta
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

How to Make It

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté until softened and slightly golden, about 5-7 minutes.
2. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
3. Stir in minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly to prevent burning.
4. Pour in red wine (if using). Scrape the bottom of the pot to loosen any browned bits. Simmer until the wine reduces by half, about 5 minutes.
5. Add crushed tomatoes, milk, bay leaf, salt, and pepper. Stir well to combine. Reduce heat to low, cover, and simmer for at least 45-60 minutes, or longer for a richer flavor. Stir occasionally.
6. While the sauce simmers, cook rigatoni according to package directions in salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
7. Add the cooked rigatoni to the sauce. Toss to coat evenly. Add a little reserved pasta water if needed to achieve your desired consistency.
8. Serve immediately, garnished with grated Parmesan cheese and fresh basil.

Recipe Tips & Tricks

• For a deeper flavor, sauté the vegetables for a longer time until they are well caramelized.
• Don’t be afraid to adjust the seasoning to your taste. Add more salt, pepper, or a pinch of red pepper flakes for extra heat.
• If the sauce is too thick, add a little more milk or pasta water to thin it out.
• For a richer sauce, use heavy cream instead of milk.

Recipe Variations & Substitutions

• Vegetarian/Vegan: Substitute the ground beef with lentils, mushrooms, or a plant-based meat alternative.
• Spicy Bolognese: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce.
• Creamy Bolognese: Stir in a dollop of ricotta cheese or mascarpone cheese at the end for extra creaminess.

Serving Suggestions

Serve your Rigatoni Bolognese with a side of crusty Italian bread for dipping. A simple green salad or some roasted vegetables would also complement this hearty dish beautifully. A glass of Chianti Classico would be the perfect pairing.

Storage, Freezing, & Reheating Instructions

Leftover Rigatoni Bolognese can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, allow the sauce to cool completely before storing in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.

Closing Thoughts

This Rigatoni Bolognese recipe is a testament to the beauty of simple, quality ingredients and the magic of slow cooking. We hope you enjoy this comforting and flavorful dish as much as we do! Please leave a rating and review below and share your culinary creations on Pinterest or Instagram using #RigatoniBolognese #ItalianFood #PastaRecipe. For more delicious recipes, check out our other pasta dishes on rezeptekoenig.de!

Recipe FAQs ❓

Can I use different pasta?

Yes, you can use other pasta shapes like penne, tagliatelle, or even spaghetti. However, rigatoni’s ridges are perfect for holding the sauce.

How long can I store the leftover Bolognese sauce?

The sauce can be stored in the refrigerator for up to 3 days in an airtight container.

Can I make this recipe ahead of time?

Absolutely! The Bolognese sauce actually improves in flavor after a day or two, making it ideal for meal prepping. Prepare the sauce a day or two in advance and cook the pasta just before serving.