Rigatoni Bolognese is the kind of dish that wraps you up in comfort. With tender pasta tubes holding onto a deeply savory meat sauce, it delivers everything you want in a cozy Italian meal. Each bite brings a perfect harmony of rich beef, ripe tomatoes, and aromatic herbs—topped with a sprinkle of parmesan and a fresh basil leaf, it’s as hearty as it is satisfying.

Whether you’re cooking to impress guests or just craving something classic and filling, Rigatoni Bolognese fits the bill. It simmers low and slow to coax out flavor, making your kitchen smell like the heart of Italy. This is a recipe you’ll come back to again and again, especially on chilly nights or lazy Sundays.

What Kind of Pasta Should I Use for Rigatoni Bolognese?

Rigatoni is ideal for Bolognese sauce because its wide, ridged tubes are made to hold thick, meaty sauces. The grooves grip the sauce while the hollow centers fill up with savory goodness. You could use penne or ziti in a pinch, but rigatoni really does the heavy lifting here. Opt for bronze-cut pasta if you can—its rough surface holds sauce even better.

Ingredients for the Rigatoni Bolognese

Ground Beef – This is the foundation of the sauce, giving it richness and that satisfying meaty texture.

Yellow Onion – Provides a mild sweetness that builds flavor from the base.

Carrot & Celery – The traditional soffritto trio with onion; they add depth and a subtle sweetness.

Garlic – Brings a bold aromatic punch to the sauce.

Tomato Paste – Adds concentrated tomato flavor and deep color.

Crushed Tomatoes – For a chunky, hearty tomato base that blends beautifully with the beef.

Red Wine – Helps deglaze the pan and lends acidity and richness.

Milk – Softens the acidity of tomatoes and makes the sauce luxuriously smooth.

Bay Leaf & Dried Oregano – Infuse the sauce with herbaceous, comforting notes.

Salt & Black Pepper – For seasoning and balance.

Rigatoni Pasta – Its shape and texture make it perfect for holding the Bolognese sauce.

Fresh Parmesan – For a salty, nutty finish that ties everything together.

Fresh Basil (optional) – A touch of green for aroma and presentation.

How To Make the Rigatoni Bolognese

Step 1: Build the Flavor Base

Heat a large heavy pot over medium heat. Add a splash of olive oil, then sauté finely chopped onion, carrot, and celery until soft and aromatic—about 8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Brown the Beef

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, making sure to get a good sear for flavor. Drain off excess fat if needed.

Step 3: Deglaze and Deepen

Pour in the red wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pan. Stir in tomato paste and cook for 2-3 minutes to caramelize it slightly.

Step 4: Simmer the Sauce

Add the crushed tomatoes, milk, oregano, bay leaf, salt, and pepper. Stir to combine and reduce heat to low. Let the sauce simmer gently for 45-60 minutes, stirring occasionally. The flavors will meld and the sauce will thicken.

Step 5: Cook the Rigatoni

In a separate large pot, bring salted water to a boil. Add rigatoni and cook until just shy of al dente. Reserve a bit of the pasta water, then drain.

Step 6: Marry Pasta and Sauce

Remove the bay leaf from the sauce. Add the drained pasta directly into the Bolognese and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 7: Serve It Up

Plate the rigatoni generously, sprinkle with grated parmesan, and top with a basil leaf if using. Serve warm and enjoy every bite.

How to Serve and Store Rigatoni Bolognese

Rigatoni Bolognese is best served hot straight from the pot, garnished with freshly grated parmesan and a sprig of basil. Pair it with crusty Italian bread or a crisp green salad to round out the meal. A glass of red wine—like Chianti or Barbera—complements it beautifully.

For storing, let leftovers cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days. To reheat, warm it gently in a saucepan over medium-low heat with a splash of water to loosen the sauce. This dish also freezes well; freeze portions in sealed containers for up to 3 months.

Frequently Asked Questions

Can I make Rigatoni Bolognese ahead of time?

Yes! The sauce actually tastes better the next day. Store it separately from the pasta if possible, and combine when reheating.

Can I use a different type of meat?

Absolutely. Ground pork, veal, or even a mix of meats work well. For a lighter version, try ground turkey or chicken.

What if I don’t have red wine?

You can skip it or substitute with beef broth. A splash of balsamic vinegar can also add depth.

Can I make it dairy-free?

Yes. Skip the milk or use a plant-based alternative like oat or almond milk. The sauce may be slightly less creamy.

What’s the best way to reheat leftovers?

Reheat in a saucepan over medium-low heat, adding a bit of water to loosen. You can also microwave it, stirring halfway through.

Should I rinse the pasta?

No need to rinse. The starch helps the sauce cling better to the pasta, creating a richer final dish.

Want More Pasta Dinner Ideas?

You might also like the Garlic Sausage Alfredo Rigatoni, a creamy twist that keeps the comfort coming. Or check out the Delicious Beef Bowtie Pasta for another meaty favorite with a lighter sauce.

If you’re craving baked options, the Best Baked Cream Cheese Spaghetti is a hit with families. For something fun and fusion, the Pepperoni Pizza Casserole offers a playful take on pasta night.

And don’t miss the One Skillet Spicy Garlic Butter Parmesan Steak Pasta if you’re looking to take things up a notch—rich, bold, and full of flavor.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you stick with beef or try a mix? Did you go heavy on the garlic? Leave a comment below. I’m always curious how others personalize their Bolognese.

Rigatoni Bolognese

Author: Julia Koch
Total Time: 1 hour 15 minutes
Yield: 4-6 servings

Print Recipe

Description

A classic Italian pasta dish that combines hearty rigatoni with a rich, slow-simmered meat sauce. Perfect for a comforting family meal or a cozy dinner.

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened, about 8 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it up with a spoon. Cook until browned and cooked through. Drain excess fat if necessary.
Pour in red wine and let it reduce slightly, scraping the pan.
Stir in tomato paste and cook for 2-3 minutes.
Add crushed tomatoes, milk, oregano, bay leaf, salt, and pepper. Stir and simmer on low for 45-60 minutes.
In a separate pot, boil salted water and cook rigatoni until al dente. Reserve some pasta water, then drain.
Remove bay leaf from sauce. Combine cooked pasta with sauce, tossing to coat. Add pasta water if needed.
Serve hot with grated parmesan and basil if desired.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner