This Rigatoni Bolognese is a simple, classic meat sauce tossed with tube-shaped rigatoni. The sauce is thick and meaty with bright tomato notes and herbs that keep every bite balanced. Texture is all about the tender pasta and the sauce that nests in those ridges.
This Rigatoni Bolognese hits the spot with hearty meat sauce clinging to ridged pasta rich, savory, and comforting. It’s the kind of meal that will make your kitchen smell like heaven on a rainy day.
A warm, inviting title for busy parents, professionals, or anyone who wants big flavor with little stress.
Why You’ll Love This Recipe
Top reasons to make it:
- It’s fast enough for weeknights but feels special.
- Uses pantry basics and one pound of ground beef for easy shopping.
- Great for feeding a crowd or saving for tasty leftovers.
- Made with pantry staples you likely already have
- Feeds a family or makes great leftovers for lunches
- Comforting, familiar flavors that please picky eaters
Ingredients
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish (optional)
Step-by-Step Instructions of Rigatoni Bolognese
- Heat a large skillet or pot over medium-high heat and add a splash of oil.
- Brown the ground beef, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
- Sauté the diced onion in the same pot until soft, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and beef broth, then add dried oregano, dried basil, salt, and pepper.
- Bring the sauce to a simmer, reduce heat to low, and cook 10–15 minutes to thicken. Taste and adjust seasoning.
- Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente according to package instructions.
- Drain the pasta, reserving a little pasta water. Toss the rigatoni with the sauce, adding a splash of reserved pasta water if you want a looser sauce.
- Serve hot with grated Parmesan and fresh basil if using.
Tips for Success
- Brown the beef well for deeper, richer flavor.
- Don’t overcook the pasta rigatoni should be al dente so it holds up with the sauce.
- Taste and adjust salt at the end; tomatoes and broth change during cooking.
Substitutions & Variations of Rigatoni Bolognese
To Make It Vegan/Gluten-Free:
- For vegan: swap the ground beef for cooked lentils or a plant-based ground meat substitute and use vegan Parmesan.
- For gluten-free: use gluten-free rigatoni pasta.
Variations:
- Add chopped mushrooms or diced carrots for more veg and texture.
- Stir in a splash of cream or a knob of butter at the end for a silkier sauce.
- Swap half the beef for Italian sausage for a spicier, deeper flavor.
- For a baked twist, try a casserole-style finish with mozzarella on top — see this baked rigatoni for ideas.
Storage Instructions of Rigatoni Bolognese
Refrigerator: Store leftover Rigatoni Bolognese in an airtight container for up to 4 days. Reheat gently on the stove or microwave with a splash of water.
Freezer: Freeze sauce (without pasta) in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat before tossing with freshly cooked pasta.
Make-Ahead: Make the sauce a day ahead to let flavors meld. Reheat and toss with pasta just before serving.
Frequently Asked Questions (FAQ) of Rigatoni Bolognese
Can I use a different pasta shape?
Yes penne, rigatoni, or ziti all work great because they hold the sauce well.
Can I make this with ground turkey or chicken?
You can. Ground turkey or chicken will be leaner; add a little olive oil and taste for seasoning as you go.
How do I thicken the sauce if it’s too thin?
Simmer it a bit longer uncovered, or stir in a spoonful of tomato paste to intensify and thicken.
Final Thoughts
Rigatoni Bolognese is a lovely weeknight winner that balances simple prep with comforting flavor. It’s a reliable dish for busy cooks and families, and it reheats beautifully for easy lunches. Give it a try, then come back and tell me how it went leave a comment and a star rating so others can find this easy, satisfying recipe.
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Rigatoni Bolognese
A comforting and hearty Rigatoni Bolognese with rich meat sauce and tender pasta, perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- Heat a large skillet or pot over medium-high heat and add a splash of oil.
- Brown the ground beef, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
- Sauté the diced onion in the same pot until soft, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and beef broth, then add dried oregano, dried basil, salt, and pepper.
- Bring the sauce to a simmer, reduce heat to low, and cook 10–15 minutes to thicken. Taste and adjust seasoning.
- Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente according to package instructions.
- Drain the pasta, reserving a little pasta water. Toss the rigatoni with the sauce, adding a splash of reserved pasta water if you want a looser sauce.
- Serve hot with grated Parmesan and fresh basil if using.
Notes
Brown the beef well for deeper flavor. Don’t overcook pasta, keep it al dente. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None