Description
This authentic rigatoni bolognese delivers thick, velvety sauce that clings to every ridged tube of pasta with slow-simmered beef that melts in your mouth. Built through traditional Italian technique with proper soffritto base and patient simmering, this recipe creates layers of complex flavor that rival anything you’d find in Bologna. The secret lies in low-and-slow cooking and the right ratio of meat to tomato.
Ingredients
FOR THE SOFFRITTO:
2 tablespoons olive oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
FOR THE MEAT SAUCE:
2 pounds ground beef (80/20 chuck)
3 tablespoons tomato paste
1 can (28 oz) crushed tomatoes (San Marzano preferred)
1 cup whole milk
1 cup beef broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Pinch of ground nutmeg
FOR THE PASTA:
1 pound rigatoni pasta
1 tablespoon salt for pasta water
1 cup reserved pasta water
FINISHING:
½ cup freshly grated Parmesan cheese (plus extra for serving)
Fresh basil leaves for garnish
Red pepper flakes (optional)
Instructions
1. Heat olive oil in large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add diced onions, carrots, and celery (soffritto). Sauté 8-10 minutes, stirring occasionally, until vegetables are soft and beginning to caramelize. Add garlic and cook 1 minute until fragrant.
3. Increase heat to medium-high. Add ground beef, breaking into large chunks. Let cook undisturbed 3-4 minutes to develop brown crust.
4. Break beef into smaller pieces with wooden spoon and continue browning until no pink remains, 6-8 minutes total. Don’t drain fat.
5. Push meat to sides of pot, add tomato paste to center. Cook 2-3 minutes, stirring paste constantly, until it darkens to brick red color.
6. Pour in crushed tomatoes, beef broth, and whole milk. Add bay leaves, oregano, basil, thyme, nutmeg, salt, and pepper. Stir well to combine.
7. Bring to gentle simmer, then reduce heat to low. Cook partially covered for 1.5 to 2 hours, stirring every 20-30 minutes. Sauce should bubble very gently, not rapid boil.
8. Sauce is ready when thick, rich, and deeply colored. If too thin, simmer uncovered for last 30 minutes. Remove bay leaves.
9. About 15 minutes before serving, bring large pot of salted water to boil. Cook rigatoni 1-2 minutes less than package directions for al dente texture.
10. Reserve 1 cup pasta water before draining. Do not rinse pasta.
11. Add drained rigatoni directly to sauce. Toss gently, adding reserved pasta water as needed to help sauce coat pasta.
12. Stir in ½ cup grated Parmesan cheese until melted and combined.
13. Serve immediately in warmed bowls, garnished with fresh basil, extra Parmesan, black pepper, and red pepper flakes if desired.
Notes
Don’t rush the simmer—minimum 1.5 hours is essential for developing deep, complex flavors.
Quality canned tomatoes make a huge difference. San Marzano tomatoes are worth the investment.
The milk adds traditional creaminess and balances tomato acidity—don’t skip it.
Sauce tastes even better the next day as flavors continue to meld.
Store sauce and pasta separately for best texture when reheating.
Sauce freezes beautifully for up to 3 months. Thaw overnight in refrigerator.
When reheating, add splash of broth or water if sauce has thickened.
Cook fresh pasta when serving reheated sauce for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish/Pasta
- Method: Simmering/Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups pasta with sauce
- Calories: 620
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
Keywords: bolognese, rigatoni, pasta, Italian pasta, meat sauce, comfort food, authentic bolognese