Rigatoni Bolognese Recipe

Introduction

Rigatoni Bolognese is a comforting, hearty Italian dish that brings together rich, savory meat sauce with perfectly cooked rigatoni pasta. The Bolognese sauce, also known as ragù alla Bolognese, is a slow-cooked meat-based sauce that features ground beef, pork, tomatoes, wine, and a variety of aromatic vegetables. This flavorful sauce is traditionally served with pasta, and the wide, ridged rigatoni is the perfect choice to hold the sauce and create a satisfying bite.

This recipe for Rigatoni Bolognese offers a classic version of the beloved dish with a few easy-to-follow steps. The deep flavors of the Bolognese sauce combined with the al dente rigatoni will transport you straight to Italy with every bite.

Why You’ll Love Rigatoni Bolognese

• Rich, Flavorful Sauce: The Bolognese sauce is made by slowly simmering meat, vegetables, and wine to create a depth of flavor that is perfect when paired with pasta.
• Hearty and Satisfying: This dish is incredibly filling and is sure to satisfy your hunger with its rich sauce and hearty pasta.
• Classic Italian Comfort Food: Rigatoni Bolognese is a staple in Italian cuisine and has been enjoyed by generations for its deep flavors and satisfying combination.
• Perfectly Paired Pasta: The large, ridged rigatoni is an ideal pasta to pair with the thick, rich Bolognese sauce, allowing the sauce to cling to every bite.
• Easy to Make, Yet Impressive: While the sauce takes some time to prepare, the result is well worth it. With just a few ingredients and some patience, you can create a restaurant-quality meal at home.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 40 minutes
• Servings: 4-6 servings
• Calories per Serving: Around 600-700 calories per serving, depending on the portion size and specific ingredients used.

Nutrition Facts (Per Serving)

• Calories: 600-700 kcal
• Fat: 28-35g
• Carbohydrates: 55-65g
• Protein: 35g
• Fiber: 4g
• Sugar: 7-9g

Ingredients

For the Rigatoni Bolognese:

• 1 lb (450g) rigatoni pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb (450g) ground beef
• ½ lb (225g) ground pork
• 1 cup dry red wine
• 2 cups whole milk
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving
• Fresh parsley or basil, chopped (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Ingredients

Start by preparing all of your ingredients. Finely chop the onion, peel and dice the carrots, and dice the celery. Mince the garlic as well. These vegetables, along with the garlic, form the base of the Bolognese sauce and will provide depth of flavor.

2. Cook the Vegetables

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, for about 8-10 minutes, until they begin to soften and the onions become translucent. This process is known as making a “soffritto,” the foundation of many Italian sauces. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

3. Brown the Meat

Once the vegetables are soft and fragrant, add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook, stirring occasionally, until the meat is browned and no longer pink, about 8-10 minutes. Make sure the meat is cooked thoroughly and well-browned for the best flavor. The caramelization of the meat will add depth to the sauce.

4. Deglaze with Wine

Once the meat is browned, add the red wine to the pot. Stir to combine and let the wine simmer for 3-4 minutes, allowing it to reduce slightly and cook off the alcohol. This process, called deglazing, helps to lift any browned bits from the bottom of the pot, adding even more flavor to the sauce.

5. Add the Dairy and Tomatoes

Next, add the milk to the pot. Stir well to incorporate the milk into the meat and vegetable mixture. Let the milk simmer for about 5 minutes, allowing it to reduce slightly and tenderize the meat. After the milk has reduced, add the crushed tomatoes and tomato paste to the pot. Stir everything together, ensuring the tomato paste is fully incorporated into the sauce.

6. Season the Sauce

Add the dried oregano, dried basil, and bay leaf to the pot. Season with salt and freshly ground black pepper to taste. Stir the sauce well, ensuring all the ingredients are evenly distributed.

7. Simmer the Sauce

Lower the heat to low and let the sauce simmer, uncovered, for 1 to 1 ½ hours. Stir occasionally, and allow the sauce to thicken and develop rich, deep flavors. As it simmers, the sauce will reduce and become more concentrated. Taste the sauce periodically and adjust the seasoning with more salt, pepper, or herbs, if needed. The longer the sauce simmers, the richer and more flavorful it will become.

8. Cook the Pasta

While the Bolognese sauce is simmering, cook the rigatoni pasta. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it’s al dente, typically about 10-12 minutes. Once the pasta is cooked, drain it, reserving about 1 cup of the pasta water for later use.

9. Combine the Pasta and Sauce

Once the sauce is ready and the pasta is cooked, add the rigatoni to the pot with the Bolognese sauce. Toss the pasta in the sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly. The sauce should cling to the rigatoni, filling the ridges of the pasta with its rich flavor.

10. Serve the Dish

Plate the Rigatoni Bolognese in individual servings, topping each portion with freshly grated Parmesan cheese. You can also garnish with chopped fresh parsley or basil for an extra burst of color and freshness.

11. Enjoy

Serve the Rigatoni Bolognese hot and enjoy! This dish pairs beautifully with a simple green salad and a glass of red wine, making it a perfect meal for a family dinner or special occasion.

Tips for Perfect Rigatoni Bolognese

• Use a Good Quality Meat: The quality of the meat plays a significant role in the flavor of the sauce. Using fresh, high-quality ground beef and pork will create a more flavorful Bolognese sauce.
• Don’t Rush the Simmering Process: Bolognese sauce benefits from long, slow simmering. Allowing it to cook for 1-2 hours helps the flavors develop and the sauce to thicken to the right consistency.
• Use Whole Milk for Richness: The milk helps tenderize the meat and create a creamy texture in the sauce. Whole milk is recommended for the richest flavor, but you can substitute with a lower-fat version if preferred.
• Reserve Pasta Water: The reserved pasta water is key to achieving a smooth, cohesive sauce. If the sauce becomes too thick, adding a bit of the starchy pasta water will help loosen it up without sacrificing flavor.
• Make the Sauce Ahead of Time: Bolognese sauce can be made a day or two ahead of time and stored in the refrigerator. The flavors will continue to develop as it sits, making it even more delicious when reheated.
• Pair with the Right Pasta: Rigatoni, with its large, ridged shape, is ideal for Bolognese sauce because it can hold the sauce in every bite.

Variations of Rigatoni Bolognese

• Vegetarian Bolognese: For a vegetarian version, you can swap the meat with finely chopped mushrooms, lentils, or a mix of both. This will give you a rich, hearty sauce without the meat.
• Turkey Bolognese: If you prefer a leaner option, substitute the ground beef and pork with ground turkey or chicken. The flavor will be lighter, but the sauce will still be satisfying.
• Spicy Bolognese: Add a pinch of red pepper flakes or some chopped fresh chili peppers to the sauce for a spicy kick. The heat complements the richness of the sauce and adds an extra layer of flavor.
• Bolognese with Pancetta: For added depth of flavor, include some diced pancetta or bacon when cooking the vegetables. The fat from the pancetta will infuse the sauce with a smoky richness.

Storage and Shelf Life

Rigatoni Bolognese can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the sauce on the stovetop, adding a little reserved pasta water or additional milk to restore the sauce’s consistency.

You can also freeze the Bolognese sauce for longer storage. Allow the sauce to cool completely, then transfer it to a freezer-safe container or bag. Frozen Bolognese sauce can be stored for up to 3 months. To reheat, thaw the sauce in the refrigerator overnight and warm it on the stovetop.

Side Dishes and Pairings for Rigatoni Bolognese

• Garlic Bread: A crusty, buttery garlic bread is the perfect side to mop up any remaining sauce on your plate. The crunch and richness of garlic bread complement the hearty Bolognese perfectly.
• Caesar Salad: A light Caesar salad with crisp romaine, crunchy croutons, and tangy Parmesan offers a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted vegetables, such as zucchini, bell peppers, or eggplant, add a healthy touch to the meal and balance the richness of the Bolognese sauce.
• Sautéed Greens: Sautéed spinach, kale, or Swiss chard with garlic and olive oil makes for a great side that adds a bit of bitterness to contrast the richness of the pasta.

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Conclusion

Rigatoni Bolognese is a comforting, flavorful dish that brings the best of Italian cuisine to your table. With its rich, meaty sauce and hearty rigatoni pasta, this dish is perfect for family dinners or special occasions. The slow-simmered Bolognese sauce is packed with depth and flavor, and the large rigatoni pasta holds the sauce beautifully in each bite. Whether you’re making it for the first time or have been cooking it for years, Rigatoni Bolognese is a classic dish that never disappoints. Enjoy!