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Rigatoni Bolognese

A comforting Italian dish that combines tender beef, fresh herbs, and a creamy tomato sauce over rigatoni pasta, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the sauce
  • 2 tablespoons olive oil For sautéing, provides flavor; avocado oil is a great substitute.
  • 1 medium onion, finely chopped Adds a sweet base to the sauce.
  • 1-2 medium carrots, finely diced Adds sweetness and depth; feel free to use parsnips for a unique taste.
  • 2 sticks celery, finely diced Brings in a slight crunch.
  • 1 pound lean ground beef Can be substituted with ground turkey or vegetarian crumbles.
  • 4 cloves garlic, minced Infuses with aroma and flavor.
  • 2 teaspoons Italian seasoning A blend of herbs that brings authenticity.
  • to taste Kosher salt Enhances all flavors.
  • to taste black pepper Enhances all flavors.
  • 30 ounces crushed tomatoes (2-15 oz cans) Opt for fire-roasted canned tomatoes for extra flavor.
  • 1 cup tomato passata Can be replaced with additional crushed tomatoes.
  • 12 ounces rigatoni pasta Any tubular pasta can be used as a substitute.
  • 1/2 cup whole milk Creates a rich, creamy sauce; can use plant-based milk.
  • 1/2 cup grated Parmesan cheese Pecorino can also work beautifully.

Method
 

Cooking the sauce
  1. Heat the olive oil in a large rimmed skillet over medium heat.
  2. Sauté the chopped onion, diced carrots, and diced celery for 6-7 minutes, until softened and fragrant.
  3. Add the lean ground beef, minced garlic, Italian seasoning, and a pinch of Kosher salt and pepper. Cook over medium-high heat, breaking up the meat till it’s browned.
  4. Once the meat has browned, add the crushed tomatoes and tomato passata. Mix well and reduce heat to medium-low, letting the sauce simmer for 15-20 minutes until it thickens.
  5. Meanwhile, boil the rigatoni pasta in salted water according to package directions until al dente. Drain and set aside.
  6. When the sauce has thickened, remove from heat and slowly pour in the whole milk while stirring.
  7. Toss the cooked rigatoni into the sauce and stir well to coat. Finish with grated Parmesan cheese, mixing until melted, and serve warm.

Notes

Serve with a sprinkle of freshly grated Parmesan and freshly cracked black pepper. For an extra touch, add chopped fresh basil or parsley.