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Ingredients
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Pasta
Bolognese Sauce
Cream & Cheese
Method
Pasta
- 1
Cook the pasta
Bring a large pot of water to a rolling boil and season generously with salt. Add the rigatoni and cook until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
Bolognese Sauce
- 2
Sauté aromatics
Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 3
Brown the beef
Add the ground beef to the pan and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain excess fat if necessary.
- 4
Build the sauce
Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, basil, salt, and black pepper. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Cream & Cheese
- 5
Add cream and cheese
Stir the heavy cream into the simmering Bolognese sauce until fully incorporated. Mix in 1 cup of the grated parmesan cheese and cook for 2–3 minutes until the sauce becomes rich and creamy.
Assembly & Baking
- 6
Combine pasta and sauce
Preheat oven to 375°F (190°C). Add the cooked rigatoni to the sauce and gently toss until all pasta is evenly coated.
- 7
Bake
Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining 0.5 cup of parmesan evenly over the top. Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
- 8
Rest and serve
Remove from the oven and let rest for 5 minutes before serving. Serve hot.
