Our homemade Rigatoni Bolognese is a hearty, slow-simmered dish that delivers rich, meaty flavors in every single bite. The combination of tender pasta and the scratch-made bolognese sauce makes it a comforting and satisfying meal. This recipe builds layers of flavor by browning the beef, incorporating aromatic onions and garlic, and simmering everything with San Marzano tomatoes and red wine. A final toss with pasta and parmesan brings it all together for a dish that’s perfect for a cozy dinner.
Rigatoni Bolognese
If you and your family love a good red sauce, this is the next recipe you need to try.
Cooking the sauce slowly allows all the flavors to develop, creating a balance of acidity from the tomatoes, savory richness from the beef, and subtle sweetness from the wine. We always use whole San Marzano tomatoes, and don’t skip the pasta water part of the recipe. It helps emulsify the sauce, making it cling to the rigatoni beautifully.
Rigatoni is the perfect pasta choice for this dish because its ridges hold onto the sauce, ensuring every bite is packed with flavor. Cooking the pasta just shy of al dente and finishing it in the sauce allows it to absorb the flavors while maintaining the perfect texture. Give it a final sprinkle of parmesan cheese and everyone will be digging in!
This Bolognese is easy enough for a weeknight but impressive enough for guests. Serve it with a simple salad and crusty bread to complete the meal. Leftovers taste even better the next day, making it a great dish for meal prep.
Want to skip all the tomatoes and seasonings? I won’t tell if you grab a couple jars of Rao’s sauce and hit that easy button!
Why You’ll Love This Dish
- Rich and Hearty – A slow-simmered sauce packed with deep flavors.
- Perfectly Coated Pasta – The ridges in rigatoni hold onto the sauce beautifully.
- Easy to Make – Simple steps with restaurant-quality results.
- Great for Leftovers – Tastes even better the next day.
- Pairs Well with Many Sides – Serve with salad, garlic bread, or roasted vegetables.
Rigatoni Bolognese Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
Ingredients
- Rigatoni
- Olive Oil
- Onion
- Garlic
- Ground Beef
- Salt
- Black Pepper
- Dried Italian Seasoning
- Whole Peeled San Marzano Tomatoes
- Tomato Sauce
- Red Wine (Pinot Noir or Cabernet)
- Fresh Oregano (or Dried)
- Fresh Basil (or Dried)
- Parmesan Cheese
How to Make Rigatoni Bolognese
- Build the Flavor Base – Sauté diced onions in olive oil over medium heat until translucent. Add minced garlic and cook for a minute before removing from heat.
- Brown the Meat – Cook the ground beef in a large saucepan with salt, pepper, and dried Italian seasoning. Once browned, drain excess fat.
- Simmer the Sauce – Stir in the cooked onions and garlic, then add olive oil, canned tomatoes, tomato sauce, and red wine. Crush the tomatoes with a spatula and let everything simmer for 30-45 minutes, stirring occasionally.
- Cook the Pasta – Boil rigatoni in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Combine and Finish – Toss the pasta with the sauce, adding some reserved pasta water to help coat the noodles. Cook for a few minutes, then serve hot with parmesan cheese.
FAQs
Is this a traditional bolognese?
No, traditional Bolognese (Ragù alla Bolognese) actually uses only a small amount of tomatoes. The classic Italian version is more of a meat-based sauce with a rich, slow-cooked texture, featuring a combination of ground beef and/or pork, pancetta, onions, carrots, celery, white wine, milk, and just a bit of tomato paste or canned tomatoes. The sauce is simmered for hours until it becomes thick and velvety.
This version is an Americanized version, much heavier on the tomato. It is meatier than your typical American meat sauce, however, so we are going to go ahead and still call it a bolognese. For a more traditional bolognese recipe, stay tuned.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of water if needed.
Can I make this sauce in advance?
Yes! The sauce can be made up to 3 days in advance and stored in the fridge. It also freezes well for up to 3 months.
What can I substitute for red wine?
You can use beef broth for depth of flavor or a splash of balsamic vinegar for acidity.
Can I use a different type of pasta?
Yes! Penne, pappardelle, or fettuccine all work well with this sauce.
Serve This With…
- Garlic Bread – Perfect for soaking up extra sauce.
- Caesar Salad – A crisp, refreshing contrast to the rich pasta.
Rigatoni Bolognese is a satisfying, flavorful dish that’s easy to make and tastes like it’s been simmering all day long. The classic combination of homemade meat sauce, tender pasta, and parmesan cheese will put a delicious meal on the table that your family will ask for over and over again.
PIN FOR LATER!
Rigatoni Bolognese
Hearty meat sauce and tender rigatoni come together for this incredible Rigatoni Bolognese! Every pasta-lover's dream!
Ingredients
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (28 oz each) whole peeled San Marzano tomatoes
- 1 can (28 oz) tomato sauce (I prefer Contadina or Hunts)
- 1/2 cup red wine (Pinot Noir or Cabernet)
- 3/4 teaspoons salt (adjust as needed – see below)
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
- 2 tablespoons chopped fresh basil (or 1 tablespoon dried)
- 1 cup parmesan cheese
Instructions
Build the Flavor Base:
- Heat olive oil in a pan over medium to medium-low heat.
- Drop in the diced onions and cook until they soften and turn translucent.
- Add the garlic, stirring for about a minute, then take the pan off the heat.
Brown the Meat:
- In a large saucepan, cook the ground beef, seasoning it with 1 teaspoon salt, 1/2 teaspoon pepper, and dried Italian seasoning.
- Once fully browned, drain any excess fat.
Bring It All Together:
- Stir the cooked onions and garlic into the beef.
- Pour in the olive oil and keep the heat at medium.
- Add the canned tomatoes, tomato sauce, and red wine.
- Use a spatula or meat masher to crush the whole tomatoes, blending them into the sauce.
Let It Cook Down:
- Bring the mixture to a low boil, then reduce the heat to maintain a slow simmer.
- Stir occasionally to keep it from sticking.
- Allow it to cook for 30-45 minutes.
Cook The Pasta:
- While the sauce is cooking, put a big pot of salted water on the stovetop to boil.
- Boil your pasta to 1 minute under the minimum cook time, reserve 1 cup of the water and drain the pasta when done.
Fine-Tune the Seasoning:
- Taste the sauce and adjust the salt as needed. The sodium content can vary based on the brand of tomatoes and sauce used.
- Add salt gradually, tasting after each adjustment to avoid going overboard.
Mix:
- Combine the pasta and the sauce in a large pan over medium heat.
- Add about 1/3 to 1/2 cup of the pasta water and stir.
- Cook for 3-4 minutes, stirring frequently, until the sauce is well incorporated with the pasta.
Enjoy:
- Serve hot with shredded parmesan cheese on top.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 703Total Fat: 39gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 149mgSodium: 1155mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 51g