Rigatoni Bolognese

By Amy Dong
Updated Oct. 31, 2024

3 ratings
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This Rigatoni Bolognese boasts a slow-simmered bolognese sauce, which is the secret to this restaurant-quality dish. It has amazingly deep make-ahead friendly too!

Closeup shot of homemade rigatoni bolognese with shredded cheese on top. — This Rigatoni Bolognese is delightfully savory thanks to using the right ingredients and patiently simmering.

Video: watch us make this Recipe

What is Bolognese?

First off, how do you pronounce “bolognese?” Try saying it with a robust Italian accent: bol-uh-NIEZ-ay. Bolognese is a slow-cooked Italian meat sauce typically made from a combination of ground beef or porks, tomatoes, onions, carrots, celery, and seasonings, often including wine and cream. It originated in Bologna, Italy, and is classically served with a wide shaped pasta.

Why This Recipe Stands Out

We love an easy pasta dish, and this Rigatoni Bolognese is one of our favorites. Here’s why we love it:

Deep, Complex Flavors: This is not to be mistaken for “red sauce with meat.” Oh, no. This is a flavorful, savory masterpiece that comes only with the right ingredients and a patient simmer. Just like this Homemade Spaghetti Sauce.
Chunky Sauce: We love that the sauce for this recipe is chunky and substantial, just like our Crockpot Chili.
Fresh Ingredients: We use high-quality, fresh ingredients to make our bolognese sauce that makes all the difference! It’s a hundred times better than store-bought!
Slow-Simmered: The key to the incredible flavor in this dish is the three hours of low simmer. It’s worth every minute, like in our Tender Pork Ragu Recipe.
Weekend-Friendly: This recipe is perfect for the weekend. The sauce simmers while you go about your day, and the end result is a meal that’s just as perfect for a casual family dinner as it is for a dinner party.

Key Recipe Ingredients

Overhead shot of ingredients to make rigatoni bolognese at home.

Ground Meat – The key to a rich and flavorful sauce, the ground meat, preferably Italian sausage, adds a robust, meaty flavor to our rigatoni bolognese.
Whole Milk – We use whole milk to add a touch of creaminess to the sauce. It helps mellow out the acidic tomatoes and wine, resulting in a velvety texture.
Italian Red Wine – We love using Italian red wine, such as Sangiovese, for its robust flavor. It adds a depth of complexity to the sauce that sets it apart from the rest.
Bay Leaves – These humble leaves may seem unassuming, but they add a subtle, aromatic note to the sauce that takes it to the next level.

Substitutions And Variations

Here are some of our favorite variations and substitution ideas:

Pasta: Penne or fusilli would work great too, as it does in our Baked Penne with Sausage.
Meat: Instead of Italian sausage, you can use ground beef, ground turkey, or even ground chicken. For a vegetarian version, try using crumbled tofu or tempeh.
Wines: If you don’t have Italian red wine on hand, a dry red wine like Merlot or Chianti Region would be a good substitute.
Cheese: If you’re not a fan of Parmesan, try using Pecorino Romano or Grana Padano.

Step-By-Step Recipe Instructions

Chopped onions, carrots, and celery being sautéed in a pot to make rigatoni bolognese.

Ground beef being added to sautéed vegetable mixture to make rigatoni bolognese.

Chop and sauté onion, carrot, and celery in butter until softened.
Add ground meat and cook until cooked through. Season with salt.

Red wine being added to ground beef and veggie mixture to make rigatoni bolognese.

Chopped tomatoes being added to meat mixture to make rigatoni bolognese.

Stir in whole milk. Simmer for 10-15 minutes. Then, add wine and simmer for another 10-15 minutes.
Add chopped tomatoes, tomato juices, and bay leaves. Let it simmer for about 3 hours. Skim off excess oil and stir only occasionally.

Rigatoni pasta being added to boiling water to make rigatoni bolognese.

Bolognese sauce being added to boiled rigatoni to make rigatoni bolognese.

Cook the rigatoni in boiling salted water until al dente. Drain and return to the pot.
Add the bolognese sauce and remaining butter to the pasta. Mix well. Serve with freshly shredded Parmesan.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Here are our top prep-ahead tips and strategies for this recipe:

Make the Sauce Ahead of Time: The bolognese sauce can be made ahead of time. In fact, it tastes even better if you make it the day before and let it sit overnight. This is a great way to save time on the day you want to serve it.
Freeze the Sauce: The bolognese sauce freezes exceptionally well. You can double the sauce recipe and freeze half of it in an airtight container. Then, on a busy weeknight, all you have to do is boil some pasta and defrost your bolognese sauce. It’s a great way to meal prep for the week.

rigatoni bolognese with cheese on top in a plate.

What To Serve With Rigatoni Bolognese

Bread

You can’t go wrong with some bread, and nothing beats this crusty, chewy French Bread recipe.
This Easiest Garlic Cheese Bread is another great option that the kids will devour. Or try these Parmesan Garlic Pull-Apart Bread Rolls!
And of course, there’s something like some Olive Garden Style Bread Sticks on the side.

Vegetables

We love serving this Rigatoni Bolognese with crisp green salads. Try this Kale Brussels Sprouts Salad or our Easy Chopped Greek Salad.
Roasted veggies are an ideal companion to pasta dishes. We recommend trying this Easy Roasted Vegetables Recipe.

Soups

When it’s cold outside, you can’t go wrong with a warm and comforting soup as a starter. Try our Classic Minestrone or Roasted Tomato Basil Soup.

Wine Pairings

Rigatoni Bolognese goes beautifully with a light, bright Italian red, such as Sangiovese or Chianti.

Commonly Asked Questions

What type of meat is best for this rigatoni bolognese?

We recommend fresh Italian pork sausages with the casings removed. It adds a wonderful depth of flavor to the sauce. However, you can also use any 85% lean ground beef, pork, or veal. If you opt for unseasoned ground meat, make sure to mix about 1/2 tsp of salt and 1/4 tsp pepper (or use this seasoned kosher salt) into the meat before adding it to the pot.

Why do we need to simmer the sauce for 3 hours?

Simmer the sauce for 3 hours to allow the flavors to develop and the sauce to thicken. This slow cooking process is essential for achieving the rich and deep flavor that is characteristic of a classic bolognese sauce.

Do I have to use wine?

While Italian red wine, such as Sangiovese, is traditional in bolognese sauce, you can use any dry red wine you have on hand. If you prefer not to use alcohol, you can substitute it with beef or chicken broth. The flavor will of course be somewhat altered if wine is omitted.

How long does rigatoni bolognese keep?

This rigatoni bolognese can be kept in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just make sure to store it in an airtight container to maintain its freshness.

Did you make this?

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