Jul 14 2026
Restaurants›GIA MIA Geneva›Rigatoni Bolognese Recipe

Rigatoni Bolognese Recipe

Inspired by GIA MIA Geneva
Time2h
Serves6

Make Rigatoni Bolognese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bolognese Sauce

Pasta

Serving

Method

Bolognese Sauce

  1. 1

    Sauté Aromatics

    In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat. Once melted, add the chopped onion, carrot, and celery. Sauté for 8-10 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute.

  2. 2

    Brown the Meat

    Add the ground beef and ground pork to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 8-10 minutes.

  3. 3

    Deglaze and Simmer

    Stir in the tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 5 minutes until the wine reduces slightly.

  4. 4

    Add Dairy and Tomatoes

    Stir in the milk and let it simmer for 5 minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and nutmeg. Stir to combine.

  5. 5

    Slow Cook the Sauce

    Lower the heat to low and cover partially with a lid. Let the sauce simmer gently for 60–90 minutes, stirring occasionally, until thickened and flavorful. Remove bay leaf before serving.

Pasta

  1. 6

    Cook Pasta

    Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add rigatoni and cook according to package instructions until al dente (about 10–12 minutes). Reserve 1/2 cup of the pasta water, then drain the pasta.

  2. 7

    Combine with Sauce

    Add the drained pasta to the Bolognese sauce. Toss to coat well. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Serving

  1. 8

    Plate and Garnish

    Serve the rigatoni Bolognese hot in bowls. Top each serving with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil or parsley.

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