Bolognese Rigatoni
A comforting and rich pasta dish of rigatoni enveloped in a hearty Bolognese meat sauce, perfect for weeknight dinners.
Ingredients
Pasta and sauce ingredients
- 1 pound rigatoni Use your favorite brand for the best taste.
- 2 tablespoons olive oil Extra virgin preferred for flavor.
- 1 onion diced Onion enhances the base flavor.
- 2 carrots diced Carrots add sweetness.
- 2 celery stalks diced For additional crunch and flavor.
- 2 cloves garlic, minced Fresh garlic is key for depth.
- 1 pound ground beef For traditional meatiness.
- 28 ounces crushed tomatoes A rich tomato base.
- 1 teaspoon dried oregano Adds a traditional Italian touch.
- 1 teaspoon salt To taste.
- 1/2 teaspoon black pepper Freshly ground for more flavor.
- 1/4 cup fresh basil, chopped Add at the end for freshness.
Instructions
Cooking Rigatoni
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add ground beef, breaking it up with a spatula. Cook until browned.
- Pour in the crushed tomatoes and season with oregano, salt, and pepper. Simmer for about 30 minutes.
- Add fresh basil just before serving and combine well.
Serving
- Toss the Bolognese sauce with the rigatoni and serve hot.
Notes
Bolognese Rigatoni can be served family-style right from the pot, paired with a crisp green salad and crusty bread. Leftovers can be stored in airtight containers in the refrigerator for up to three days or frozen for later. Consider doubling the recipe for busy nights.