Rigatoni Bolognese
Discover the ultimate comfort food with our Rigatoni Bolognese recipe, a hearty and flavor-packed Italian classic that's sure to impress at any dinner table. This dish features tender rigatoni pasta smothered in a rich, slow-simmered Bolognese sauce made from ground beef and pork, aromatic vegetables, and a medley of red wine, crushed tomatoes, and beef stock. Enhanced with a touch of whole milk for creaminess and a sprinkle of oregano for depth, the sauce is cooked to perfection over two hours for a deliciously robust flavor. Topped with freshly grated Parmesan cheese and garnished with vibrant basil leaves, this pasta creation is ideal for cozy family dinners or elegant gatherings. Serve up authentic Italian cuisine with this irresistible Rigatoni Bolognese recipe—crafted to satisfy cravings and leave guests begging for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 500 grams Ground beef
- 250 grams Ground pork
- 2 tablespoons Tomato paste
- 800 grams Crushed tomatoes
- 250 milliliters Beef stock
- 125 milliliters Red wine
- 125 milliliters Whole milk
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 400 grams Rigatoni pasta
- 100 grams Parmesan cheese, grated
- Fresh basil leaves, for garnishing
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery and sauté until the vegetables are soft and translucent, about 8-10 minutes.
Increase the heat to medium-high and add the ground beef and pork. Cook until the meat is browned, breaking it apart with a wooden spoon, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes to coat the meat and vegetables.
Pour in the red wine and allow to simmer for 3-4 minutes, reducing slightly.
Add the crushed tomatoes, beef stock, milk, bay leaf, salt, pepper, and oregano. Stir to combine and bring to a gentle simmer.
Lower the heat to maintain a slow simmer. Cover partly with a lid and cook, stirring occasionally, for about 1.5 to 2 hours. The sauce should thicken and develop deep flavors.
About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente.
Drain the pasta and return it to the pot. Remove the bay leaf from the sauce and discard. Add a portion of the sauce to the pasta and toss to coat evenly.
Serve the rigatoni topped with additional sauce and a generous sprinkle of Parmesan cheese.
Garnish with fresh basil leaves for a fragrant finish and serve immediately.
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 54.3 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1594 mg | 123% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5196 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
