This easy rigatoni bolognese is packed with rich, savory flavors and is perfect for those seeking a quick and delicious dinner option.
Serve the delicious meaty bolognese sauce over rigatoni, or substitute with ziti or penne pasta for a satisfying meal. One of the best things about this homemade rigatoni bolognese is its versatility! You can easily swap out the ground beef for ground chicken, turkey, or pork if you prefer.
What is Bolognese Sauce?
Bolognese is a meat sauce that originates in Bologna, Italy, and is a staple in both Italian and Italian-American cuisine. Often served over pasta or in lasagna, this rich sauce is slow-cooked to enhance its deep, savory flavors, making it a treasured comfort-food classic.
Ingredients
- 1 small yellow onion
- 1 medium carrot, peeled and finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic
- Extra virgin olive oil
- 1 1/2 pounds ground beef (or protein of choice)
- Marinara (such as Rao’s) or homemade marinara
- Beef bone broth (sub with beef or vegetable broth)
- Worcestershire sauce
- Dried basil, oregano, and thyme
- Red pepper flakes
- Salt and black pepper to taste
- Heavy cream
- Parmesan cheese
- Chopped Italian parsley (for garnish)-substitute with fresh herbs such as basil, oregano, or tarrragon.
How to Make Rigatoni Bolognese Sauce
- Cook the sofrito: Heat olive oil in a large skillet over medium heat. Next, add chopped onions, carrots, and celery, and cook them for about 6-8 minutes until they become translucent and soft. Add the garlic and cook for 45 seconds until fragrant.
- Cook the protein: Add the ground meat, and cook it for 5-6 minutes until fully browned and cooked through. Season with salt and black pepper.
- Drain excess oil: Spoon out any excess oil released from the meat, and discard it.
- Simmer the sauce: Stir in the marinara sauce, bone broth, Worcestershire sauce, and herbs. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
- Pasta: Cook the rigatoni pasta according to package instructions.
- Finishing touches: Add heavy cream and 1/4 cup grated parmesan to the sauce, stir, and simmer for 2-3 more minutes.
- Serve and enjoy! Dish your preferred amount in a wide-lipped bowl, then top it with grated parmesan and chopped fresh parsley before serving.
Rigatoni Bolognese Variations
While traditional Bolognese is made with beef or veal, you can customize this recipe with other proteins and use different pasta.
- Poultry: Ground chicken or turkey for a leaner option.
- Pork: Ground pork for a richer taste.
- Plant-Based Options: meat substitutes or meat substitute crumbles. Reduce simmer time to 25 minutes instead of 40, and add extra liquid (veggie broth) as needed.
- Pasta: Serve with rigatoni, or opt for ziti, penne, or your favorite shape of pasta.
- Vegetable Pasta Alternatives: Serve over zoodles or spaghetti squash.
- Creative Uses: This Bolognese sauce added to stuffed mushrooms, lasagna, or spooned over roasted eggplant slices to make a delicious moussaka.
How to Store Leftover Rigatoni Bolognese
- Refrigerator: Let it cool completely before storing in an airtight container. It will keep for up to 4 days in the fridge.
- Freezer: Freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat it in the microwave until very warm.
More Recipes to Enjoy!
- Creamy Boursin Beans
- Rotisserie Chicken Fettuccine Alfredo
- Pot Roast with Root Vegetables
- Creamy Chicken Gnocchi Soup
- Cannelloni (with Crepe Wrappers)
Easy Rigatoni Bolognese
Enjoy a delicious, homemade Rigatoni Bolognese. It's quick and easy, and perfect for weeknight meals and weekly meal prep!
Ingredients
- 1 small yellow onion
- 1 medium carrot peeled and finely diced
- 2 celery ribs finely diced
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 2 pounds ground beef or protein of choice
- 24 ounces marinara sauce
- 1/2 cup beef bone broth sub with vegetable broth
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 14 teaspoon dried thyme
- A few pinches red pepper flakes
- salt and black pepper to taste
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese plus more for serving
- Chopped Italian parsley for garnish
- 20-22 ounces rigatoni pasta
Instructions
- Heat olive oil in a large skillet over medium heat. Next, add chopped onions, carrots, and celery, and cook for 6-8 minutes until soft and translucent. Add the garlic and cook for 45-60 seconds.
- Add the ground meat, and cook for 5-6 minutes until fully browned and cooked through. Season with salt and black pepper.
- Spoon out any excess oil released from the meat, and discard it.
- Stir in the marinara sauce, bone broth, Worcestershire sauce, and herbs. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Taste and adjust seasonings.
- Cook the rigatoni pasta according to package instructions.
- Add heavy cream and 1/4 cup grated parmesan to the sauce, stir, and simmer for 2-3 more minutes.
- Drain the pasta, and gently combine it with the sauce.
- Dish your preferred amount in a wide-lipped bowl, then top it with grated parmesan and chopped fresh parsley before serving.
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