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rigatoni bolognese in a bowl
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Rigatoni Bolognese

Rich, hearty, and slow-simmered to perfection, this Rigatoni Bolognese features tender rigatoni tossed in a luxurious meat sauce made with beef, pork, pancetta, San Marzano tomatoes, red wine, Parmesan rind, and fresh herbs. Every bite is packed with authentic Italian flavor, making this comforting pasta dinner worthy of a special Sunday meal or any time you're craving the ultimate bowl of pasta.
Course Main Course
Cuisine Italian
Keyword bolognese recipes, bolognese sauce
Prep Time 15 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 5 minutes
Servings 6 - 8 servings
Calories 725kcal
Author Kathleen

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 1/2 cups onions finely chopped
  • 4 ribs celery, finely chopped
  • 4 large carrots, finely chopped
  • 1 heaping tablespoon garlic, minced
  • salt
  • black pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 4 ounces pancetta, finely diced
  • 1 (6-ounce) can tomato paste
  • 1 cup whole milk
  • 1 (28-ounce) can San Marzano, with their juice
  • 1 cup red wine
  • Parmesan rind
  • 2 dried bay leaves
  • 1 (4-5 inch) sprig fresh rosemary
  • 3 (3-inch) sprigs fresh oregano
  • 2 (3-inch) sprigs fresh thyme
  • 8-10 leaves fresh sage
  • 1/4 cup heavy cream

Toppings

  • fresh basil or Italian parsley
  • Freshly grated Parmesan
US Customary - Metric

Instructions

  • In a heavy-bottom 8-quart pot, heat oil (2 tablespoons) and butter (3 tablespoons). Add onions (1 1/2 cups), celery (4 ribs), carrots (4), garlic (1 heaping), 1/2 teaspoon salt, and 1/4 teaspoon black pepper then sauté, on medium-high, stirring often, until vegetables are tender and translucent, about 8-10 minutes.
    Step 1 how to make rigatoni bolognese, Saute the vegetables
  • Add the ground beef (1 pound), ground pork (1 pound), pancetta (4 ounces), 1 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Turn the heat up to high, then brown and crumble the meats.
    Step 2 how to make rigatoni bolognese, Brown the meats.
  • When meat is browned, stir in tomato paste (1 can), lower the heat to medium, and continue to cook for 10-15 minutes.
    Step 3 how to make rigatoni bolognese, Stir in the tomato paste
  • Pour in the milk (1 cup) then continue to cook for 2-3 minutes.
    Step 4 how to make rigatoni bolognese, Pour in the milk
  • Stir in wine (1 cup), canned whole tomatoes (1 can) and their liquid (breaking them up with your hands as you add them, discarding hard stem core), and Parmesan rind, then bring mixture to a boil.
  • Reduce the heat to low, stir in dried bay leaves (2 leaves), fresh rosemary (1 sprig), fresh oregano (3 sprigs), thyme (2 sprigs), and sage (7-8 leaves), then simmer, uncovered, for 2 to 3 hours. Stir occasionally, watching so as not to burn the sauce. If the sauce begins to look dry, pour in 1/4 cup of water, as frequently as needed.
    Step 5 how to make rigatoni bolognese, Stir in wine, canned whole tomatoes, and Parmesan. Boil. Add the herbs and cook for 2-3 hours. Add the heavy cream.
  • After the sauce is done simmering, stir in 1/4 cup heavy cream. Continue to simmer gently, for 5 minutes. Taste and adjust seasoning adding more salt and pepper. Remove and discard bay leaves, any herb stems, and Parmesan rind.

Cook Pasta:

  • When the sauce has about half an hour left to cook, cook pasta. In a large pot, bring 5 quarts of water to a rolling boil. Stir in 2 tablespoons table salt.
  • Add pasta to boiling water. Stir occasionally so the pasta doesn't stick together.
  • When pasta is almost cooked, remove and save 2 cups of the pasta water.
  • Cook pasta for 7 minutes. It will be slightly underdone but will cook through in the next step.

Assemble:

  • Add the drained cooked pasta to the sauce. Stir in 1/2 cup pasta water and continue to simmer.
  • Stir to coat pasta and cook until the pasta is al dente, adding more pasta water as needed (you likely won't use it all. Save extra to use for leftovers).
  • Ladle dressed pasta into individual pasta bowls and top with freshly grated Parmesan and garnish, as desired with sliced or torn basil or parsley.

Notes

  1. Build flavor one step at a time: Resist the urge to rush the process. Each stage—from slowly cooking the soffritto to caramelizing the tomato paste and simmering the sauce—adds another layer of rich, complex flavor.
  2. Use a Dutch oven if you have one: A heavy-bottomed Dutch oven distributes heat evenly and helps prevent scorching during the long simmer.
  3. Crumble the meat as finely as possible: This is one of my favorite tricks for an authentic Bolognese. Smaller pieces of meat create a sauce that clings beautifully to every ridge and tube of the rigatoni.
  4. Season as you go: Rather than adding all the salt at the end, season each layer of the recipe as you build the sauce. This creates a deeper, more balanced flavor.
  5. Tie the herbs into a bouquet garni: Gather the rosemary, oregano, and sage with a piece of kitchen twine before adding them to the pot. You'll get all their wonderful flavor while making them easy to remove before serving.
  6. Finish the pasta in the sauce: Cook the rigatoni just shy of al dente, then toss it with the finished Bolognese and a splash of reserved pasta water. This allows the pasta to absorb the sauce and creates a silky, restaurant-quality finish.
  7. The sauce is even better the next day: Bolognese is one of those recipes that improves as it rests. Make the sauce a day ahead, refrigerate it overnight, then gently reheat it while cooking a fresh batch of rigatoni for an even more flavorful meal.

Nutrition

Serving: 1serving | Calories: 725kcal | Carbohydrates: 24g | Protein: 33g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 147mg | Sodium: 737mg | Potassium: 1414mg | Fiber: 5g | Sugar: 13g | Vitamin A: 9085IU | Vitamin C: 26mg | Calcium: 193mg | Iron: 5mg