My rigatoni bolognese is made with ground beef, vegetables, garlic, and Italian seasoning, and is topped with freshly shredded Parmesan! I love making this (almost) one pot recipe for my family on busy weeknights.
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My Easy Bolognese Recipe
I absolutely adore Italian food. I could eat pasta multiple times per week, and honestly… I usually do! There are a ton of different directions to go in, but I’m a huge fan of keeping things simple like I do in my easy rigatoni bolognese recipe.
This meat sauce also features some veggies — if I’m making a sauce I’m definitely including vegetables! My fellow moms get it. My kiddos are both under 10, and getting them to eat their greens can be tricky. But when it’s hidden in a delicious bolognese sauce, it’s a lot easier!
Because it’s packed with ground beef, my meat-and-potatoes husband Ben loves it too. A meal I know will nourish and please the entire family?! Now you know why I have it on repeat!
If you’re looking for more pasta recipes, check out my creamy garlic parmesan chicken, chicken spaghetti with Rotel, beef stuffed shells, traditional lasagna, and lazy lasagna too.
What is Bolognese?
Bolognese is an Italian meat sauce that originated in Bologna, Italy. It’s made with ground beef, tomatoes, vegetables, and spices and is simmered low and slow. It’s a lot heartier than marinara, thanks to the meat, and it’s often paired with pasta like tagliatelle and rigatoni or used in lasagna.
Bolognese Recipe Ingredients
- Rigatoni Pasta – I love using rigatoni because of how the noodles hold the sauce, but penne would work too
- Ground Beef – I use 80/20 ground beef, but it can be substituted for ground turkey too
- Vegetables – I use carrots, celery, and onion
- Tomato Sauce– to bring in the true italian red sauce
- Garlic – to add flavor to the sauce
- Chicken Stock – to add more liquid to the sauce
- Olive Oil – for sauteing the vegetables
- Parmesan Cheese – freshly shredded
- Italian Seasoning and fresh basil – for added seasoning and flavor
- Salt & Pepper – to brighten the natural flavors of all other ingredients
How to Make Bolognese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cook the rigatoni pasta to al dente according to the package directions. Reserve 1 cup of pasta water before draining and set aside.
STEP TWO: Add the diced carrot, celery, and onion to a large skillet with olive oil over medium-high heat. Sauté until softened, then season with salt, pepper, and Italian seasoning. Push the vegetables to the side and add the ground beef. Break it up into pieces as it browns.
STEP THREE: Stir in the garlic and cook until fragrant. Pour the tomato sauce and chicken stock over the mixture and stir to combine. Reduce the heat to low and let the sauce simmer and thicken for 20-25 minutes.
STEP FOUR: Add the al dente pasta to the sauce and toss to coat. Stir in the pasta water and toss again. When ready to serve, garnish each serving with fresh basil leaves and Parmesan cheese. Enjoy!
Tips for the Best Rigatoni Bolognese
- 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 never looked back after I learned this easy trick!
- 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.
- I use my vegetable chopper to chop the veggies. It saves me so much time and then I just toss it all in the dishwasher for cleaning.
- Be sure to let the bolognese simmer for the full 20-25 minutes. That extra cooking time ensures the flavors meld together and fully develop.
Pasta and Bolognese Variations and Substitutions
- For a creamier sauce, I like to add a splash of heavy cream or whole milk. I don’t use much — just enough to lighten the color and just slightly alter the flavor.
- Ground turkey is a leaner option. The taste will be a bit different (still tasty!), and I suggest using a mix of dark and white meat for the best results.
- As written, this recipe isn’t spicy at all. My husband loves spicy food like the Buffalo, NY native he is, so sometimes I add some red pepper flakes or hot sauce.
- Adding a splash of red or white wine to deglaze the pan after cooking the meat but before adding the garlic would add such a depth of flavor! It also helps scrape up any yummy browned bits.
What to Serve with Rigatoni Alla Bolognese
Like all good pasta dishes, my bolognese recipe pairs super well with garlic cheese bread or my easy biscuits. This acorn squash recipe is a good option for an extra vegetable, and my twice baked mashed potatoes are always a hit!
Rigatoni Bolognese FAQs
How should I store leftover pasta bolognese?
I usually try to 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.
Can I use other types of pasta?
Absolutely! I like rigatoni because the large, tube-shaped noodles have small ridges that are perfect for soaking up the sauce. Otherwise, substitute them with penne, ziti, or even large shells.
Can I make this easy rigatoni bolognese ahead of time?
Yes. I actually find that the flavor is even better after the sauce chills in the fridge for 1-2 days! Be sure to store it separately from the pasta — or make it fresh just before serving. Then, simply toss everything together in a skillet to reheat it.
More Easy Dinner Recipes
Easy Rigatoni Bolognese
Equipment
- Vegetable chopper saves a lot of time on chopping veggies
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
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.
