Rigatoni Bolognese Recipe

Ingredients

• 30 mlolive oil
• 1 mediumonion, finely chopped
• 1 largecarrot, peeled and finely chopped
• 1 stalkcelery, finely chopped
• 3 clovesgarlic, minced
• 454 g (1 pound)ground beef
• 120 mlred wine
• 794 g (28 ounces)crushed tomatoes
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 1 teaspoondried Italian herbs
• 120 mlwhole milk
• 340 g (12 ounces)rigatoni
• To tastegrated Parmesan cheese, for serving

Instructions

1. 1

   Soften vegetables

   Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot and celery and cook for about 5 minutes, until softened.

2. 2

   Cook the garlic

   Stir in the minced garlic and cook for 1 minute, until fragrant.

3. 3

   Brown the beef

   Turn the heat up to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.

4. 4

   Deglaze the pan

   Pour in the red wine and scrape the bottom of the pan. Lower the heat and simmer until most of the wine has evaporated.

5. 5

   Simmer the sauce

   Stir in the crushed tomatoes, salt, pepper and dried Italian herbs. Bring to a simmer, then turn the heat to low, cover and cook for 45 minutes, stirring occasionally.

6. 6

   Add the milk

   Stir in the whole milk and simmer for a further 10 minutes. Taste and adjust the seasoning.

7. 7

   Cook the pasta

   While the sauce simmers, bring a large pan of salted water to the boil. Cook the rigatoni according to the packet instructions until al dente, then drain and set aside.

8. 8

   Toss and serve

   Toss the cooked rigatoni with the Bolognese sauce. Serve hot, sprinkled with grated Parmesan.

What is Rigatoni Bolognese?

Bolognese is an Italian-style meat sauce, commonly served with pasta. This version combines beef, tomatoes and a gently cooked base of onion, carrot and celery.

Rigatoni’s broad tubes and ridged surface catch the sauce well. Red wine adds depth, while milk is stirred in near the end for a softer, rounder finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 13g protein, 28g carbs, 13g fat.

The rigatoni and tomatoes provide most of the carbohydrates, while the beef contributes protein and both the beef and olive oil contribute fat. Pair a serving with a green salad or vegetables for a more balanced plate.

Build a flavourful base

Soffritto: Cooking the onion, carrot and celery slowly for about 5 minutes softens them and gives the sauce a savoury foundation. Chop them finely so they blend into the finished sauce.

Garlic: Add it after the vegetables have softened and cook for just 1 minute. This releases its aroma without leaving it in the pan long enough to burn.

Brown the beef and deglaze

Beef: Use the spoon to break the mince into small pieces as it browns. Give it room in the pan so it can colour rather than steam; cook until no pink remains.

Wine: Scrape up the browned bits from the pan as the wine goes in. Let most of the liquid evaporate before adding the tomatoes, so the sauce does not taste sharply of wine.

Let the sauce simmer

Low heat: Once the tomatoes and herbs are simmering, cover the pan and cook for 45 minutes, stirring occasionally. Keep the simmer gentle rather than letting the sauce boil vigorously.

Milk: Stir it in for the final 10 minutes. Taste the sauce at the end and adjust the seasoning if needed.

Cook rigatoni until al dente

Pasta water: Bring a large pan of salted water to the boil while the sauce is cooking. Follow the packet timing and check the pasta near the end; it should be tender but still have a little bite.

Drain the pasta once it is ready, then toss it with the sauce so the ridges and hollow centres are coated.

Serving ideas

Parmesan: Grate it over the pasta just before serving so it adds a savoury finish without disappearing into the sauce.

On the side: A green salad or simply cooked vegetables make an easy accompaniment. Serve the pasta hot while the sauce is still glossy.

Recipe notes & tips

• Chop the onion, carrot and celery finely so they soften evenly.
• Break up the beef as it browns to avoid large clumps in the sauce.
• Scrape the pan well when adding the wine to lift the browned pieces.
• Stir the sauce occasionally during its covered simmer.
• Check the rigatoni before the packet’s suggested cooking time is up.
• Grate the Parmesan just before serving for the freshest flavour.

Variations

• Use another pasta shape: Choose a sturdy tube or shape with ridges to hold the sauce.
• Add chilli: Stir a pinch of chilli flakes into the sauce with the dried herbs.
• Change the herbs: Use dried oregano in place of the Italian herb mix.
• Make it without wine: Replace the red wine with water and scrape the pan as the liquid simmers.
• Add extra vegetables: Stir finely chopped mushrooms into the pan with the onion, carrot and celery.

Common mistakes to avoid

• Rushing the vegetables: Give them about 5 minutes over medium heat to soften before adding the garlic.
• Burning the garlic: Cook it for only 1 minute, until fragrant, before moving on.
• Skipping the pan scrape: Scrape the bottom as you pour in the wine to loosen the browned bits.
• Boiling the sauce hard: Lower the heat after it reaches a simmer and keep it gentle for the 45-minute cook.
• Overcooking the pasta: Check it for an al dente bite and drain it promptly.

How to store

Refrigerate leftover sauce and pasta in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions