Rigatoni Bolognese
This rigatoni Bolognese is rich, hearty, and full of slow-simmered flavor without requiring hours on the stove. Made with tender rigatoni, savory ground beef, aromatic vegetables, and a balanced tomato sauce finished with milk and Parmesan, it’s classic Italian comfort food perfect for family dinners or cozy nights in.
Ingredients
- Bolognese Sauce
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 3 cloves garlic minced
- 1 lb ground beef 80/20 recommended
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup milk or cream
- 1 tablespoon butter optional
- Pasta & Finishing
- 1 lb rigatoni pasta
- ½ cup reserved pasta water as needed
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of well-salted water to a boil for the pasta.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add onion, carrot, and celery. Cook 6–8 minutes until softened and fragrant.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it up well.
- Stir in tomato paste and cook 1–2 minutes until deep red and aromatic.
- Pour in crushed tomatoes and beef broth.
- Add Italian seasoning, salt, and pepper.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.
- Stir in milk or cream and simmer 5 minutes more.
- Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
- Toss pasta with Bolognese sauce, adding pasta water as needed for a silky texture.
- Finish with butter if using and top with Parmesan before serving.
Notes
- Finely chopping the vegetables helps them melt into the sauce.
- Milk is essential for balancing tomato acidity and creating classic Bolognese flavor.
- Sauce tastes even better the next day—perfect for leftovers.