Rigatoni Bolognese

Rigatoni Bolognese is a make-ahead marvel that skips tedious vegetable chopping. This easy yet elegant, restaurant-quality dish is loved by both kids and adults.

A Sunday Dinner That’s Worth The Simmer

Rigatoni bolognese is the kind of dinner that asks for a little patience, but then pays you back generously in terms of flavor. This long-simmered, meat-forward sauce feels equal parts cozy and elegant. It’s deeply satisfying as a Sunday dinner or for a special occasion, and reheated leftovers of it somehow taste even better for busy weeknight dinners after that.

I learned to make bolognese in culinary school, and it simply never goes out of style. Today, I’m sharing tips for how to choose the best ingredients and the perfect noodle shape and how to completely avoid any tedious knife work at all. I’ll also show you how to make rigatoni alla bolognese ahead of time, and refrigerate it or freeze it for future meals.

Easy Rigatoni Bolognese Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• ground beef – the star ingredient that provides the rich and meaty flavor synonymous with bolognese sauce.
• celery – adds a subtle earthy flavor to the sauce.
• carrots – adds a touch of natural sweetness and color to the sauce.
• onion – serves as an aromatic base for the sauce.
• olive oil – for cooking the beef and vegetables.
• red wine – adds complexity and depth of flavor to the sauce as it simmers. We typically use cabernet sauvignon, but pinot noir or another dry red wine would also work well.
• tomato paste – provides a concentrated rich tomato flavor.
• bay leaf – infuses the bolognese rigatoni with a subtle herbal fragrance.
• thyme – a versatile herb that adds to the well-rounded flavor profile of the dish.
• whole milk – this may seem unconventional, but it’s a classic component of bolognese sauce that breaks down the meat and tempers the acidity of the tomato paste.
• dry rigatoni – with its ridged shape and hollow center, it’s the ideal pasta for bolognese. Penne or your favorite pasta that is a short shape also works well.
• salt – critical for any well-seasoned rigatoni and meat sauce.
• Parmesan cheese, finely chopped fresh parsley, and fresh basil – these are optional but encouraged garnishes for serving.

How To Make Rigatoni Alla Bolognese

1. CHOP. Pulse the celery, carrots and onion in a food processor until very finely chopped (but stop before it gets to be a puree).

2. BROWN. In a large Dutch oven, brown the beef in a bit of oil. Break the beef into about 8 chunks when you do this, and season it with salt. Brown on all sides, then transfer the beef chunks to a bowl.

3. COOK VEG. Add the chopped vegetable mixture to the same pot and cook until all moisture has evaporated and the vegetables begin to lightly stick to the bottom of the pan, stirring occasionally (this mixture is called soffrito).

4. WINE. Stir in the wine and the reserved beef and cook until all the liquid is evaporated. Use a wooden spoon to break the beef into small bits at this time.

5. TOMATO PASTE & HERBS. Add the tomato paste, bay leaf and thyme and cook until the tomato paste is slightly browned. Continue to break up the beef during this time.

6. SIMMER. Stir in the water, milk and another pinch of salt. Reduce the heat to low and simmer uncovered until the mixture has reduced to a sauce consistency and the meat is very tender, stirring about every 30 minutes. Taste the sauce and adjust seasoning.

7. PASTA. Cook the rigatoni, reserve some pasta water, then drain the pasta and add the cooked rigatoni to the sauce, along with some of the reserved pasta water. Cook while stirring everything together until pasta is al dente, adding more pasta water if needed.

8. SERVE. Top with Parmesan cheese, parsley, and/or basil and serve right away.

Rigatoni Bolognese Recipe Variations

• Rigatoni Bolognese with Sausage – replace half or all of the ground beef in this recipe with ground Italian sausage (either mild or spicy).
• Rigatoni Alla Bolognese with Ricotta– dollop a spoonful of ricotta cheese on top of each bowl when you serve!
• Baked Rigatoni Bolognese – this works great for making the bolognese ahead of time and reheating, or with leftovers. Prepare the recipe through step 8, then transfer pasta to a baking dish. Sprinkle with Parmesan cheese and bake at 350 degrees F until warmed through and bubbly.
• Rigatoni Alla Bolognese with Peas – stir thawed frozen peas in at Step 8 in the recipe below to add an extra serving of vegetables to this dish.
• Rigatoni Meat Sauce with Cream – to make a creamy rigatoni bolognese, stir in 1/2 cup heavy cream at Step 8.
• Lamb Bolognese – swap out the beef for lamb using our Lamb Bolognese Recipe!

What To Serve With Rigatoni And Meat Sauce

Rigatoni bolognese is rich, hearty and deeply savory, so it pairs best with sides that bring freshness and contrast. A crisp green salad with an acidic vinaigrette like Miso Salad Dressing or Citrus Salad Dressing helps cut through the richness.

Roasted or sauteed vegetables are another great option. Roasted Broccoli With Parmesan and Balsamic Green Beans work especially well.

And of course, no bowl of meat sauce pasta ever suffered from some warm Homemade Garlic Bread to soak up every last bit of sauce.

Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.  
• Reheat: If reheating the sauce on its own, warm it in a skillet over medium-low until heated through. If the pasta and sauce have already been tossed together, reheat in a baking dish in a 350 degree F oven until warmed through. In a pinch, the microwave works – just add a splash of water to loosen the sauce.
• Freeze: For best results, freeze the sauce on its own for up to 3 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pasta. Trays of tossed-together pasta and sauce can also be frozen for up to 3 months, although the texture of the pasta will soften when reheated.