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This rigatoni bolognese recipe, with its hearty and comforting flavors, is ready in 45 minutes and sure to be a favorite for everyone.
When it comes to comfort food, pasta is a go-to of mine - from pasta alla zozzona to garlic chicken parmesan pasta to pasta alla Norcina to four cheese ravioli.
But for me one of the OG recipes is bolognese. It is basically just a fancier meat sauce. And using rigatoni works great as the ridges helps it really soak up the sauce.
Why This Recipe Works
- Unlike some bolognese recipes, you can have this dish ready in under 45 minutes.
- By pureeing the mirepoix, you get an intense flavor without extra work.
- You can make ahead or freeze for later, so don't hesitate to make a big batch.
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Ingredient Notes
- Olive oil - Used for sautéing the vegetables and browning the ground beef.
- Mirepoix - The blend of onion, carrot, celery and garlic serves as the foundation for nearly all braised dishes, and pureeing it prior to cooking enhances its flavor.
- Beef - Bolognese, being a sophisticated meat sauce, relies heavily on the contribution of ground beef to elevate its flavor profile.
- Herb/spices - The herbs and spices are key to adding flavors quickly to the dish. The basil, thyme and oregano adds a woody/earthy flavor to round out everything. Salt and pepper enhances everything while nutmeg complements the herbs.
- Wine - For optimal results, it's essential to use a high-quality dry red wine, as it aids in dissolving fats while imparting acidity to achieve a balanced flavor profile.
- Tomatoes - Incorporating both crushed tomatoes and tomato paste not only helps to achieve the desired consistency by thinning the sauce, but also contributes to a deep and rich tomato flavor.
- Heavy cream - While optional, it creates a creamier and richer sauce.
- Parmesan - Grated Parmesan cheese adds a savory umami flavor and richness to the dish when sprinkled on top before serving.
- Pasta - Opt for rigatoni pasta for its sturdy shape, which holds the robust bolognese sauce well.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients for this rigatoni bolognese. Some variations include:
- While ground beef is traditional for this recipe, you can also use ground pork or even ground turkey/chicken.
- If you prefer not to use wine, you can substitute it with beef or vegetable broth. Alternatively, you can use a splash of balsamic vinegar for acidity.
- I like the added creaminess from heavy cream, but milk is a good substitute.
- It is called rigatoni bolognese for a reason, but you can use any pasta you like - from pappardelle to tortellini to orecchiette.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Begin by blending the vegetables in a food processor, then sauté them in a large skillet with olive oil over medium-high heat until they have browned and any excess water has evaporated.
Once the beef is browned, incorporate the herbs and crushed red pepper flakes into the skillet.
Deglaze with wine, then add the tomatoes, tomato paste, salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Afterward, stir in the nutmeg, basil and cream, then fold in the cooked rigatoni and Parmesan cheese.
FAQs
Bolognese sauce, originating from Bologna, Italy, is a meat-based sauce featuring tomatoes, wine, and either milk or cream, distinguishing it from spaghetti sauce, which typically lacks meat but focuses mainly on tomatoes.
Yes. While wine does add flavor to the dish, you can also use beef or vegetable broth as a replacement.
This rigatoni bolognese will last about 3 days if stored in an airtight container in the fridge. You can also keep in the freezer for up to 3 months.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Side Dish Suggestions
While this rigatoni bolognese recipe is perfect on its own. You can serve with a variety of sides including:
- Roasted Broccoli
- Garlic Bread
- Roasted Carrots and Green Beans
- Italian Salad
- Parmesan Roasted Brussels Sprouts
- Caprese Salad
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Food processor - Needed to puree the mirepoix.
- Skillet/Dutch oven - You want something large enough to cook the sauce and hold the pasta.
- Spoon - You need a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple times but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
- Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chianti or Pinot Noir are best.
- If using fresh herbs, triple the amount as it isn't as strong.
- Cook the rigatoni until just al dente as it will cook more when tossing in sauce.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Similar Recipes
If you’ve tried this rigatoni bolognese or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Rigatoni Bolognese
Ingredients
- 2 tablespoon olive oil
- ½ large sweet onion, diced
- 1 large carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 tablespoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 cup dry red wine
- 1 (28 oz can) crushed tomatoes
- ¼ cup tomato paste
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon dried nutmeg
- ¼ cup fresh basil, chopped
- ⅓ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 lb rigatoni
Instructions
- Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms.
- Heat olive oil in a large skillet over medium-high heat. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
- Add the ground beef, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
- Stir in the oregano, thyme and red pepper flakes and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the crushed tomatoes, tomato paste, salt and pepper, stirring to combine. Bring to a boil and then lower the heat, simmering for 10 minutes.
- While sauce is simmering bring pot of salted water to boil and cook rigatoni according to directions.
- With pasta cooking finish the sauce by adding the nutmeg, basil and cream. Drain the pasta and add to sauce, stirring in Parmesan cheese. Top with some Parmesan and basil.
Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
- Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chianti or Pinot Noir are best.
- If using fresh herbs, triple the amount as it isn't as strong.
- Cook the rigatoni until just al dente as it will cook more when tossing in sauce.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
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