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Close up of pasta bolognese in a large skillet.

Easy Rigatoni Bolognese

Samantha Erb
My rigatoni bolognese is packed with tender ground beef, al dente macaroni, carrots, celery, onion, tomato, garlic, and more! Comforting and hearty, it’s ready in just over 1 hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner Recipes
Cuisine Italian
Servings 5
Calories 530 kcal

Equipment

Ingredients

  • 8 ounces Rigatoni pasta
  • 1 pound ground beef 90% lean recommended
  • 1 large carrots about ¾ cup when diced
  • 3 stalks celery about 1 cup when diced
  • 1 large onion about 1 cup when diced
  • 1 24 oz can tomato sauce
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt plus extra for pasta water
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup parmesan cheese freshly shredded
  • 1 tablespoon fresh basil leaves chopped (for garnish)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Once cooked, reserve 1 cup of pasta water, drain the cooked rigatoni and set it aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the diced carrot, celery, and onion. Sauté the vegetables for about five minutes, stirring occasionally, until they begin to soften. Season with a pinch of salt, black pepper, and Italian seasoning.
  • Push the sautéed vegetables to one side of the skillet and add the ground beef to the empty space. Cook the beef, breaking it into small pieces, until it is fully browned and no longer pink.
  • Stir in the minced garlic with the beef and vegetables, cooking for about one minute until fragrant. Add the tomato sauce and chicken stock, stirring well to combine.
  • Reduce heat to low and let the bolognese sauce simmer for 20 to 25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
  • Once the sauce is ready, add the al dente pasta to the skillet and toss gently to coat. Stir in reserved pasta water until the sauce reaches your desired consistency and clings to the pasta.
  • Plate the rigatoni bolognese in individual bowls, garnish with fresh basil leaves, and top with shredded Parmesan cheese.

Notes

  • Pasta water adds so much to the sauce! Make sure to salt it generously, and reserve a cup of it to help make the sauce nice and silky.
  • I like to use a wooden spoon to break down the ground beef as it cooks. It browns up a lot more evenly in smaller pieces.
  • Don’t be afraid to taste as the sauce cooks! And definitely feel free to adjust the seasonings if needed.
  • Use a vegetable chopper to save time on chopping the veggies. The one I own is completely dishwasher safe too!
  • Let the bolognese simmer for the full 20-25 minutes. That extra cooking time ensures the flavors meld together and fully develop.
  • Store the pasta and sauce separately for the best results. The bolognese will keep for up to 3-4 days in an airtight container in the fridge, while the noodles will last for about 3-5 days. The sauce can be frozen for up to 3 months.

Nutrition

Calories: 530kcalCarbohydrates: 42gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 73mgSodium: 789mgPotassium: 575mgFiber: 3gSugar: 4gVitamin A: 2624IUVitamin C: 5mgCalcium: 179mgIron: 3mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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