Bolognese Rigatoni
A hearty and savory dish featuring tender rigatoni pasta coated in a rich Bolognese sauce, perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 pound Rigatoni Pasta
Sauce
- 1 pound Ground Beef, lean
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 stalk Celery, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- to taste Salt and Black Pepper
For Serving
- Parmesan Cheese, for serving
Instructions
Preparing the Pasta
- In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Making the Sauce
- In a large skillet over medium heat, add olive oil. Once hot, add finely chopped onion, carrot, and celery. Cook for about 5 minutes until softened.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a wooden spoon.
- Stir in the minced garlic, cook for another minute, then add canned diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Lower the heat and let it simmer for 15-20 minutes, stirring occasionally.
Combining and Serving
- Add the cooked rigatoni to the sauce, tossing everything together. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
- Divide the Bolognese Rigatoni among bowls and top with freshly grated Parmesan cheese. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, Bolognese Rigatoni can be frozen for up to 3 months—just thaw overnight in the fridge before reheating. Feel free to swap out the ground beef for ground turkey or chicken for a lighter version. Adding a splash of milk or cream can enhance flavor.