Rigatoni Bolognese

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There’s nothing quite like a bowl of Rigatoni Bolognese to bring warmth and comfort to the table. This classic Italian dish, known for its rich meat sauce and hearty pasta, is the kind of meal that satisfies both body and soul. The rigatoni, with its ridged surface, perfectly holds onto the deeply savory Bolognese, making every bite a perfect balance of sauce and pasta.

What makes this version special is the slow-cooked depth of the sauce, built with layers of finely chopped vegetables, minced beef, tomatoes, herbs, and a touch of wine. It’s a labor of love, but one that rewards your patience with every forkful. Ideal for a cozy family dinner or a special weekend indulgence, this Rigatoni Bolognese is destined to become a favorite in your home.

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Ingredients for Rigatoni Bolognese

• 1 lb (450 g) rigatoni pasta
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 lb (450 g) ground beef (or half beef, half pork)
• 1/4 cup red wine (optional, but recommended)
• 1 tbsp tomato paste
• 1 can (14 oz/400 g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)
• Freshly grated Parmesan cheese, for serving

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Step 1: Prepare the Vegetables

Begin by heating olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5–7 minutes until the vegetables become soft and fragrant. Stir in the minced garlic and cook for another minute, being careful not to burn it.

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Step 2: Brown the Meat

Add the ground beef (or beef and pork mix) to the pan. Break it apart with a wooden spoon and cook until fully browned and no longer pink, about 8–10 minutes. Season lightly with salt and pepper as it cooks.

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Step 3: Deglaze and Add Flavor

Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce for 2–3 minutes. Then, stir in the tomato paste and mix well to combine.

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Step 4: Simmer the Sauce

Add the crushed tomatoes, dried oregano, chili flakes (if using), and adjust salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently for at least 25–30 minutes. The longer it cooks, the deeper the flavor—so feel free to let it go up to an hour if time allows.

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Step 5: Cook the Rigatoni

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

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Step 6: Combine and Serve

Add the cooked rigatoni to the Bolognese sauce and toss to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Serve hot, garnished with chopped parsley or basil and plenty of freshly grated Parmesan cheese.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~520 kcal
• Protein: 28 g
• Carbohydrates: 52 g
• Fat: 22 g
• Saturated Fat: 8 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 460 mg
  (Note: Values may vary based on specific brands and ingredients used.)

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Frequently Asked Questions

1. Can I use a different pasta shape?

Absolutely! Tagliatelle, pappardelle, penne, or even spaghetti work well. Choose a shape that holds sauce nicely.

2. What can I use instead of red wine?

You can skip it or substitute with beef broth or a splash of balsamic vinegar for depth of flavor.

3. Is this dish spicy?

It’s mild, but the chili flakes can add a little heat. Simply omit them if you prefer no spice.

4. Can I make this vegetarian?

Yes, substitute the meat with lentils, mushrooms, or a plant-based ground meat alternative.

5. How long should I simmer the sauce?

At least 25–30 minutes, but up to an hour for richer flavor. Low and slow is the secret!

6. Can I cook this in a slow cooker?

Yes. After browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 4–6 hours.

7. What cheese pairs best with this?

Freshly grated Parmesan or Pecorino Romano enhances the flavor beautifully.

8. Can I add cream or milk for a richer sauce?

You can stir in a splash of cream or whole milk at the end for a creamier texture, though traditional Bolognese is typically tomato-based.

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