Q1: Can I make Rigatoni Bolognese ahead of time?

Yes, you can prepare the Bolognese sauce up to 3–4 days in advance. Store it in an airtight container in the fridge and reheat it on the stove before serving. Cook the pasta fresh for best results.

Q2: Can I freeze the Bolognese sauce?

Absolutely. Once cooled, transfer the sauce to a freezer-safe container or ziplock bag and freeze for up to 6 months. Thaw in the fridge overnight and reheat gently before serving.

Q3: What pasta works best if I don’t have rigatoni?

While rigatoni is ideal for holding the sauce, other great options include penne, ziti, or tagliatelle. Any pasta with ridges or a wide surface will work well.

Q4: How do I make this recipe lighter or healthier?

You can substitute ground beef and pork with lean ground turkey or chicken, use reduced-sodium broth, and replace heavy cream with half-and-half or plain Greek yogurt.

Rigatoni Bolognese

Name: Rigatoni Bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 carrots, diced; 2 celery ribs, diced; 4 garlic cloves, minced; 1 lb. ground beef; 1 lb. ground pork; 6 oz. tomato paste; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 28 oz. fire roasted diced tomatoes; 1 1/2 cups beef broth; 1/3 cup heavy cream; 1/2 cup parmesan cheese (optional), grated; 1 lb. rigatoni pasta or pasta of choice

Description

A hearty and beginner-friendly Rigatoni Bolognese made in one pot, featuring a rich meat sauce with fire-roasted tomatoes, veggies, herbs, and cream.

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1 lb. ground beef
1 lb. ground pork
6 oz. tomato paste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
28 oz. fire roasted diced tomatoes
1 1/2 cups beef broth
1/3 cup heavy cream
1/2 cup parmesan cheese (optional), grated
1 lb. rigatoni pasta or pasta of choice

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Instructions

Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion, carrots, and celery and sauté for about 8 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
Push the vegetables to the side of the pan and add the ground beef and pork. Break up the meat using a wooden spoon and cook until fully browned and no longer pink.
Stir in basil, oregano, salt, pepper, and red pepper flakes. Add the tomato paste and mix well, cooking for another 2 minutes to develop flavor.
Pour in the fire-roasted diced tomatoes and beef broth. Stir everything together, bring to a boil, then reduce heat to low and let it simmer, covered, for 30 minutes.
Meanwhile, cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
Stir the heavy cream into the sauce. Taste and adjust seasonings if needed.
Serve the Bolognese sauce over cooked rigatoni. Top with grated parmesan and garnish with fresh basil or parsley if desired.

Notes

Use a food processor to speed up chopping the vegetables.
If sauce is too thick, add a splash of pasta water or broth. If too thin, simmer uncovered to thicken.
Substitute ground beef and pork with turkey or chicken for a lighter option.
Make sauce ahead and refrigerate for up to 4 days or freeze up to 6 months.
Use any pasta you prefer like penne or tagliatelle if rigatoni isn’t available.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving (without pasta)
Calories: 424
Sugar: 6g
Sodium: 966mg
Fat: 31g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 2g
Protein: 24g
Cholesterol: 97mg