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Rigatoni alla bolognese sauce recipe.
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Easy Pasta alla Bolognese

Whip up my favorite Easy pasta 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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: bolognese
Servings: 6
Calories: 50kcal

Equipment

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 ½ ground beef and ½ 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

  1. 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.
  2. 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.
  3. Reduce wine: Add in the wine and stir to combine. Let the wine reduce.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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.

Nutrition

Calories: 50kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3398IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
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