Whip up my favorite Easy Rigatoni Alla Bolognese, a hearty one-pot meal combining tender rigatoni pasta with a rich and savory meat sauce. Perfect for a family dinner, this delicious dish is not just satisfying but also incredibly easy to prepare.
If you like this recipe you might like my, you might also like my Pasta al FornoSauce (Ragù Alla Bolognese) or Skillet Lasagna Bolognese
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Jump To
- 💖Why we love rigatoni alla bolognese
- What is rigatoni alla Bolognese?
- 🛒 What are the ingredients for rigatoni bolognese?
- Equipment you need to make bolognese rigatoni
- 🍽️ How to make how to make rigatoni bolognese?
- How to cook pasta
- Best Pasta for Rigatoni Alla Bolognese
- How to make slow cooker Bolognese
- What to serve with rigatoni alla bolognese
- 🫙 Leftover and Storing rigatoni meat sauce
- 📃 Substitutions & Variations for rigatoni with meat sauce
- ☑️ Our Top Tips for one pot pasta bolognese
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Easy Rigatoni Alla Bolognese
There’s nothing quite like a big bowl of comforting Rigatoni Alla Bolognese, especially when it’s made in just one pot. This recipe combines tender rigatoni with a rich, meaty Bolognese sauce that simmers to perfection over medium heat in a large Dutch oven or sauce pan, creating a dish that’s hearty, flavorful, and so satisfying. This delicious sauce is gluten-free, dairy-free, and sugar-free.
Welcome to my Italian cooking world! If someone were to ask me what is one of my favorite family recipes, this Bolognese sauce is TOP 3 for sure! I make this once a week, always! Whether you’re cooking for family, friends, or just treating yourself, this easy recipe is sure to become a favorite.
I first fell in love with Bolognese sauce on a trip to Bologna, the Italian city where it all began. The deep, savory flavor of the slow-cooked meat sauce served over perfectly al dente pasta felt like pure comfort.
Lucky for me, my Italian mother-in-law (nonna) taught me how to make her ragu' recipe. She didn't actually write it down and teach me. I learned after hovering around watching her, summer after summer in her kitchen in Como. She would let me peel a carrot, and maybe sometimes, give the sauce a stir.
One of my favorite things about this rigatoni bolognese recipe is how the pasta’s ridged surface and hollow shape capture the sauce perfectly. A little reserved pasta water added at the end creates a luxurious, glossy coating that brings everything together. Finished with a generous sprinkle of grated Parmesan cheese, this dish is pure comfort food that’s sure to impress.
What I love most about this recipe is how approachable it is. No need to dirty multiple pans or spend hours in the kitchen—you could make everything in the same pot, making cleanup a breeze. Plus, it’s versatile enough to adapt to what you have on hand.
Making your own homemade Bolognese sauce is a little time consuming, but you could make it ahead of time and cook it up when you're ready to enjoy it!
If you’ve ever wondered how to bring authentic Italian flavors into your own kitchen, this is the perfect recipe to try. It’s a little bit rustic, a little bit fancy, and 100% delicious. I’ll walk you through every step, so you can serve up a dish that feels like it came straight from an Italian trattoria.
💖Why we love rigatoni alla bolognese
- Rich, flavorful sauce: The combination of lean ground beef and the earthy herbs gives the sauce a savory depth that’s irresistible.
- Perfect pasta pairing: Rigatoni’s ridges and hollow center make it the ideal match for the thick Bolognese sauce.
- Easy to make: With simple steps and common pantry ingredients, it’s an approachable recipe for home cooks of all levels.
- Customizable: You can easily adapt this recipe to your preferences, whether it’s adjusting the seasoning or adding different meat.
- Perfectly creamy: A splash of reserved pasta water makes sure the sauce clings to the pasta for a luxurious texture.
- Crowd-pleaser: This dish is perfect for family dinners, gatherings, or meal prepping for the week ahead.
Before we get onto the recipe, you may be wondering...
What is rigatoni alla Bolognese?
Rigatoni alla Bolognese is one of my favorite comforting Italian pasta dishes made with with rigatoni (a tube shaped pasta)and tossed in a meaty Bolognese sauce. The sauce, originating from Bologna, Italy, is slow-cooked and made with meat (beef, pork or veal), tomatoes, aromatic vegetables, and a splash of wine.
The rigatoni pasta, with its ridged surface and hollow center, is perfect for holding onto the thick Bolognese sauce, so every bite is full of flavor. It’s a comforting, satisfying meal that’s great for family dinners, special occasions, or whenever you’re craving something truly indulgent and delicious!
🛒 What are the ingredients for rigatoni bolognese?
Here is what you need to make this delectable pasta bolognese:
- Extra virgin olive oil: Sauté the vegetables and meat in a nice quality extra virgin olive oil. It truly adds a great flavor to the sauce.
- Carrots, peeled and finely chopped: One of the 3 ingredients in the soffritto. It does add a delicate, sweet flavor to the base of the sauce.
- Celery stalks, finely chopped: The 2nd part of the soffritto. It adds a touch of refreshing flavor.
- Medium onion, finely chopped: The 3rd part of the soffritto. You could use Sweet, white onion, or Vidalia, onion. You could even use a shallot.
- Ground beef: Try to get 80/20 ground beef.
- Pancetta: Optional addition. If you choose to use pancetta, add in some cubed pieces.
- Red or White wine: If needed, the wine could be left out for dietary restrictions. The wine does evaporate while it's cooking. If you do use wine, make sure it's one you would actually drink.
- Dried sage: Adds a warm aromatic flavor.
- Dried rosemary: Adds a distinctive aromatic flavor to the sauce.
- Dried bay leaf: Totally optional, but adds a lovely flavor to the sauce.
- San Marzano plum tomatoes: These form the base of the sauce, adding acidity and depth. You will be blending the tomatoes
- Tomato passata: In place of canned tomatoes, use a jar of tomato passata.
- Bouillon: You could add a spoonful of the bouillon paste, or you could add a bouillon cube. This is optional. I don't always remember to do this step. Bouillon adds an extra dimension of flavor. There are recipes that say to use beef broth. I do not ever make my sauce with beef broth.
- Sea salt: IF you make your Bolognese sauce with pancetta, you won't need that much salt (pancetta is salty!). If you don't add in pancetta, season to you taste.
- Freshly ground black pepper: A little bit of freshly ground black pepper helps to bring out the flavors of the other ingredients.
Equipment you need to make bolognese rigatoni
- Cutting board: I like to use a bamboo or a plastic cutting board would work fine.
- Sharp knife: You'll need a good knife to chop the vegetables for the soffritto.
- Food processor: If you have a mini or regular sized food processor, you could prep the soffritto with it.
- Large Pot: Be sure to use a big enough pot so that the pasta has room to cook.
- Skillet or Sauté Pan: You can make the sauce in a skillet or in a large pot.
- Colander: For draining cooked pasta.
- Mixing Spoon: Just use a nice and long wooden spoon to stir the sauce and you'll need to stir the pasta.
🍽️ How to make how to make rigatoni bolognese?
Here is how to make this meat sauce rigatoni (the full recipe is below!):
- Step 1:Sauté: In a large sauce pan or Dutch oven, heat the oil on medium heat.
- Step 2: Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften. Season with a little salt and black pepper.
- Step 3 +4: Cook beef: Add in the ground beef (you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes. If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently.
- Step 5: Add in the herbs and stir to combine. Season with salt and black pepper.
- Step 6 +7: Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
- Step 8: Add tomatoes: Stir in the tomato sauce and cook over medium low heat until the sauce thickens, which could take 2-3 hours, stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer.
- Step 9: Check the flavor and season with a bit of salt and pepper, if needed. I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make this a day ahead.
- Optional: After you've added in the tomatoes, you could transfer the sauce to a slow-cooker and let it simmer on high for 3 hours or low for 6 hours.
- When the sauce is ready, remove the bay leaf.
- Step 10-12: Cook the rigatoni according to the package directions. Cook until it's al dente. Reserve 1/2 cup of the starchy pasta water. Heat the sauce and serve over cooked pasta. Add some of the starchy pasta water to loosen it up if the sauce is too thick. ENJOY!
How to cook pasta
- Use a large pot: Use a large enough pot and for every 3.5 ounces of pasta, you'll need 4 cups of water. Start to stir the pasta as soon as you add it in, so it won't stick.
- Generously salt the water: As soon as the water comes to a boil, add in 1.5 tablespoons of salt. Your pasta will be bland if you use less than that.
- Keep stirring: Stay close by the stove to keep stirring the pasta at a rolling boil, and so that the water doesn't boil over.
- Reserve pasta water: Reserve some pasta water just before draining the pasta. Starchy pasta water is useful to help to bring a sauce together.
Best Pasta for Rigatoni Alla Bolognese
If you're in Bologna eating a Bolognese, or many other parts of Italy, you most likely will get your sauce served with really fresh tagliatelle. In most historical centers, you can take a stroll and find fresh tagliatelle in pasta shops, but that's not so easy to find back in the States.
If you are looking for a fun weekend project, you can make your own homemade pasta. Give it a go at making pappardelle or fettuccine. It's not that difficult, it's a labor of love, and worth the effort!
Any short pasta would go great with this meat sauce. I do make it with penne, you could use ziti, but my favorite short pasta to use is rigatoni. The ridges and the wide tubular shape are just what is needed to hold some of the luscious sauce in each bite.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
How to make slow cooker Bolognese
- In a large skillet over medium heat, add a touch of olive oil.
- Stir in the onion, carrot, and celery.
- Add in the ground turkey. Cook until the meat has brownies a little. Add in the spices, salt and pepper.
- Add in the red wine and San Marzano tomatoes.
- Add every thing to your slow cooker and let it simmer away all day.
What to serve with rigatoni alla bolognese
Pasta bolognese is true Italian comfort food and it goes really great with any roasted vegetable, side dish, pasta, or bread.
- Lentil Soup >>> A delicious and very simple lentil soup that makes a great first course to the rich baked pasta.
- Insalata Mista >>> A light and fresh Italian salad goes perfectly with a rich sauce.
- Panzanella Toscana >>> A different salad that could be a meal on its own. The fresh flavors complement the rich Bolognese sauce.
- Cucumber and Tomato Salad >>> Refreshing and super fast! This cucumber salad is a perfect dish to enjoy with the hearty pasta!
- Mashed potatoes >>>You could make some very easy mashed potatoes and serve over them or on the side. Or you could steam rice. I love to use my rice steamer.
- Crusty bread >>> I always suggest making bread to sop up all the sauce!
- Rosemary breadsticks >>> Simple and flavorful, you will love these breadsticks!
- You could do low-carb and skip the pasta. The sauce would go great with cauliflower rice, zucchini or butternut squash noodles.
🫙 Leftover and Storing rigatoni meat sauce
- Refrigerate: Let the dish cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop, adding a splash of water or broth to loosen the sauce if needed.
- Freeze: I do not recommend freezing pasta. You could freeze the sauce separately. Pace the cooled down sauce in a freezer-safe container or bag, and store for up to 2-3 months. Thaw overnight in the fridge before reheating on the stovetop.
📃 Substitutions & Variations for rigatoni with meat sauce
- Meat Options: Swap the ground beef for ground turkey, chicken, or pork. You can also use a mix of meats for a deeper flavor, such as beef and pork or beef and veal.
- Vegetarian Option: Skip the meat and add lentils, mushrooms, or even diced eggplant for a delicious meat-free sauce.
- Pasta Choices: You can use another short pasta like penne or ziti, or even pappardelle for a fun twist. I do really love spaghetti with a Bolognese sauce. It's not the traditional pasta to serve with the Bolognese, but I love the combo.
- Extra Veggies: Boost the nutritional value by adding finely chopped carrots, celery, zucchini, or spinach into the sauce.
- Herbs and Spices: Customize the flavor by adding fresh basil, Italian parsely, or a pinch of red pepper flakes for a little heat.
- Gluten-Free: Use your favorite gluten-free pasta.
- Wine-Free: If you prefer not to cook with wine, simply substitute it with beef or vegetable broth to add some depth of flavor.
☑️ Our Top Tips for one pot pasta bolognese
- Use High-Quality Ingredients: Opt for high-quality canned tomatoes, fresh herbs, and good-quality ground meat for the best flavor.
- Cook the Pasta Al Dente: Undercook the rigatoni slightly before adding it to the sauce. It will finish cooking as it absorbs the flavors from the Bolognese sauce.
- Deglaze the Pan: When cooking the meat, use wine (red or white) to deglaze the pan. This adds depth to the sauce and enhances its overall richness.
- Don’t Rush the Sauce: Allow the Bolognese sauce to simmer low and slow. This lets the flavors meld together beautifully and creates that authentic, deep taste.
- Save Some Pasta Water: Before draining the pasta, reserve about a cup of pasta water. Adding it to the sauce helps loosen it and adds a silky texture from the starch.
- Use Fresh Herbs: Fresh basil or parsley sprinkled on top just before serving adds a burst of color and freshness to the dish.
- Make It Ahead: Bolognese sauce often tastes even better the next day, so feel free to make it in advance. Reheat gently before tossing with the pasta.
- Double the Recipe: This dish freezes beautifully, so consider making a double batch of sauce to save for busy weeknights.
- Pair with the Right Wine: Serve with a full-bodied red wine like Chianti or Barolo to complement the richness of the Bolognese.
❓ FAQ'S
Bolognese sauce, or ragù alla Bolognese, is a hearty Italian meat sauce made with ground meats (beef and pork), soffritto, wine, tomatoes, and milk or cream. It’s cooked slowly for hours to develop deep, rich flavors. While it contains tomatoes, the focus is on the meat and aromatics rather than being a tomato-heavy sauce.
Rigatoni Bolognese is made with rigatoni pasta and a rich, meat-based sauce. The sauce typically includes lean ground beef, ground Italian sausage, soffritto (a mix of finely chopped onions, carrots, and celery), white wine, tomatoes or tomato paste, and a splash of milk. It’s simmered slowly over medium heat in a large Dutch oven for maximum flavor and finished with grated Parmesan cheese.
Rigatoni Bolognese is pronounced as:
ree-gah-TOH-nee bo-loh-NYAY-zay (Italian pronunciation).
In English, you might hear it as:
rig-uh-TOH-nee bo-luh-NEEZ.
Spaghetti sauce is usually a tomato-based sauce, often thinner and more focused on tomatoes as the main ingredient. Bolognese sauce, on the other hand, is a rich, slow-simmered, meat-based sauce with a subtle tomato presence. It also includes milk or cream for a creamy texture and is traditionally served with pasta shapes like tagliatelle or rigatoni, rather than spaghetti.
"Alla Bolognese" translates to "in the style of Bologna" in Italian, referring to the traditional meat sauce originating from Bologna, Italy. It signifies a slow-cooked sauce made with meat, a small amount of tomato, and milk or cream, often served with wide, flat pasta like tagliatelle.
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📖 Recipe
Easy Rigatoni Alla Bolognese
Ingredients
- 2 Tablespoon olive oil extra virgin
- 2 carrots peeled finely chopped ~ 1 cup
- 2 celery stalks finely chopped ~ 1 cup
- 1 medium onion finely chopped
- 1 pound ground beef chuck 20% fat you could also use 1/2 ground beef and 1/2 ground pork
- ½ cup white or red wine use a wine you would actually drink
- 1 teaspoon dried sage I used fresh sage from my garden
- 1 teaspoon dried rosemary I used fresh rosemary from my garden
- 1 dried bay leaf
- 1 28- ounce can San Marzano plum tomatoes pureed or 1 jar of tomato passata
- 1 teaspoon sea salt add more to your taste
- ½ teaspoon freshly ground black pepper add more to your taste
- 1 lb rigatoni pasta or penne
- Parmigiano Reggiano grated (for serving)
Instructions
Make the Bolognese sauce:
- Sauté: In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the soffritto (carrots, celery, and onions) and cook for about 7 minutes, until the vegetables soften (you aren't browning them). Add a pinch of salt and black pepper.
- Cook beef: Add in the ground beef (you could do ground beef and ground pork). Break up any large lumps and cook until the meat is no longer pink, about 10 minutes. If you would like to use diced pancetta, add that in now (totally optional). Keep stirring frequently. Add in the herbs and stir to combine. Season with salt and black pepper.
- Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
- Add tomatoes: Stir in the tomato sauce and cook over medium low heat until the sauce thickens, which could take 2-3 hours, stirring every 20 minutes. Make sure the sauce is not boiling, it's supposed to be a low simmer. Check the flavor and season with a bit of salt and pepper, if needed. Don't forget to keep coming back to check the sauce and stir so the sauce doesn't stick to the bottom of the pan. Also, it may be thickening up and you'll have to add some water to it to loosen it up a bit. I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make the sauce 1-3 days ahead of time. When the sauce is ready, remove the bay leaf.
- Optional: After you've added in the tomatoes, you could transfer the sauce to a slow-cooker and let it simmer on high for 3 hours or low for 6 hours.
Cook the rigatoni:
- Cook pasta: When the sauce is ready, cook up the pasta following time on the package. Cook the pasta to al dente. Set a timer and check the pasta a minute before it's supposed to be ready.
- Serve: If the sauce has cooled down, heat up the sauce. Drain the pasta and combine with the sauce. You could scoop out some sauce to serve as extra for anyone that likes more sauce. If it's too thick, add in a little bit of the starchy pasta water to loosen it up. Plate up portions of the pasta and sauce and sprinkle on some grated Parmigiana Reggiano. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Meat: Feel free to use pork and ground beef, but I used only ground beef. It is traditional for Bolognese to have beef and pork.
- Bouillon: Optional: when I remember, I add a spoonful of bouillon paste (vegetable or beef), or you could add a bouillon cube. It adds an extra dimension of flavor.
- Canned tomatoes: Look for a very good quality San Marzano DOP tomato or tomato passata. Always best to use the a very good quality tomatoes. There is no need to add sugar to this sauce when you use the right tomatoes.
- Tomato paste: If you have it in your pantry, you could add a tablespoon to the sauce.
- Slow cooker: There is the option to cook it in the slow cooker. Follow the recipe until the part when you add in the tomatoes, and add it all into the slow cooker. Let it simmer on low for 6 hours.
- Simmer: Bolognese does get better the longer it simmers and I simmer mine for 2 hours, sometimes longer. But most times, I let it simmer away in my slow cooker. It tastes even better the next day!
- Make extra: I do advise to double the recipe. It's nice to freeze a portion and have it on hand for when you're craving a delicious homemade Bolognese sauce!
bella says
I love this recipe! It was easy to follow and so flavorful. Thank you for sharing.