Best 3 Easy Rigatoni Bolognese Recipes

Indulge in the timeless flavors of Italy with this classic Rigatoni Bolognese recipe. Originating from the culinary heart of Bologna, this hearty dish is a symphony of rich flavors and textures that will tantalize your taste buds. Featuring succulent ground beef, aromatic vegetables, and a luscious tomato sauce, this Bolognese is the epitome of Italian comfort food. Served over perfectly cooked rigatoni pasta, this dish is a true crowd-pleaser, perfect for a delightful family dinner or a special occasion feast. Accompany your Rigatoni Bolognese with a selection of crusty bread to soak up the delectable sauce and a crisp green salad for a balanced meal. This recipe provides detailed instructions for preparing both the hearty Bolognese sauce and the al dente rigatoni, ensuring a flavorful and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

RIGATONI WITH SUMMER BOLOGNESE

Rigatoni with Summer Bolognese image

The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.

Nutrition Facts : Calories 580, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 521 milligrams, Carbohydrate 65 grams, Fiber 5 grams, Protein 36 grams, Sugar 7 grams

SIMPLE BOLOGNESE

Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Serve hot.

AUTHENTIC RIGATONI BOLOGNESE

Authentic Rigatoni Bolognese image

If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.

Provided by Brandess

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or 2 lbs veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)

Steps:

Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
Add ground beef or veal and saute until meat browns.
Add your favorite red wine (the alcohol will be absorbed during cooking process).
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.

Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7

Tips:

To make the Bolognese sauce extra flavorful, use a combination of ground beef and ground pork. You can also add some chopped pancetta or guanciale for even more richness.
Don't skimp on the vegetables in the sauce. The carrots, celery, and onion add sweetness and depth of flavor. If you don't have time to dice them finely, you can use a food processor.
Let the sauce simmer for at least 2 hours, or even longer if you have time. The longer it simmers, the more flavorful it will become.
Use a good quality pasta for this dish. Rigatoni is a classic choice, but you can also use penne, ziti, or any other short, tube-shaped pasta.
Cook the pasta al dente, according to the package directions. You don't want it to be too soft, or it will become mushy when you add it to the sauce.
Serve the pasta with a sprinkling of grated Parmesan cheese and some chopped fresh basil.

Conclusion:

This easy rigatoni Bolognese is a delicious and hearty dish that is perfect for a weeknight dinner or a special occasion. The rich and flavorful sauce is made with ground beef and pork, vegetables, and tomatoes, and it is simmered until it is thick and flavorful. The pasta is cooked al dente and then tossed with the sauce and served with grated Parmesan cheese and chopped fresh basil. This dish is sure to please everyone at the table.