Rigatoni Bolognese

This rigatoni bolognese recipe, with its hearty and comforting flavors, is ready in 45 minutes and sure to be a favorite for everyone.

Course Pasta

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 504kcal

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.

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.

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.