Rigatoni Bolognese Recipe
Recipe information
Make Rigatoni Bolognese in just 1h 10m. Creamy Bolognese, basil, parmesan
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Ingredients
Bolognese Sauce
Pasta
Garnish & Finish
Bolognese Sauce
1. Build the soffritto
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes, stirring frequently, until vegetables are soft and lightly golden. Add garlic and cook for 30 seconds until fragrant.
2. Brown the beef
Add ground beef to the pot. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned and no pink remains. Season with salt and black pepper.
3. Develop the sauce
Stir in tomato paste and cook for 2 minutes to caramelize slightly. Deglaze with white wine and simmer until mostly reduced, about 3 minutes. Add crushed tomatoes, milk, heavy cream, and nutmeg. Reduce heat to low and gently simmer uncovered for 30–40 minutes, stirring occasionally, until thick and creamy.
Pasta
4. Cook the rigatoni
Bring a large pot of water to a rolling boil. Add salt and rigatoni. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
5. Combine with sauce
Add cooked rigatoni directly to the bolognese sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Garnish & Finish
6. Finish and serve
Drizzle with extra virgin olive oil and fold in half of the grated parmesan. Divide among serving bowls and top with remaining parmesan and fresh basil. Serve immediately.
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