Rigatoni Bolognese (Hearty & Comforting)

Name: Rigatoni Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil (or avocado oil); 1 medium onion (finely chopped); 1-2 medium carrots (finely diced); 2 celery sticks (finely diced); 1 pound lean ground beef; 4 cloves garlic (minced); 2 teaspoons Italian seasoning; Kosher salt and pepper (to taste); 30 ounces crushed tomatoes (2- 15.oz cans); 1 cup tomato passata; 12 ounces rigatoni pasta; 1/2 cup whole milk; 1/2 cup grated Parmesan cheese (plus more for serving)

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This comforting Rigatoni Bolognese is a quick version that’s full of veggies and ground beef, with a splash of milk for that signature richness. Easy to make and perfect for the kids. It also scales up and freezes well, so you can meal prep for fuss-free dinners.

A close-up of rigatoni bolognese in a skillet.

While many bolognese recipes simmer for hours, this recipe is ready in under an hour and still packed with flavor. The sauce starts with a base of onions, celery, and carrots (known as sofrito), which brings a deep, rounded flavor that makes the sauce so delicious! It’s always a winner with my family, but it’s equally perfect for when friends are coming round.

For more comforting and easy beef dishes, try my recipes for Homemade Beef Stew or Classic Beef Chili.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

35 mins

Ingredients Needed

Below are the ingredients you’ll need to make Rigatoni Bolognese. The full quantities are listed on the recipe card further down the post.

Olive oil: Olive oil is perfect for this Italian pasta dish, but you can use avocado oil if preferred.
Onion: I use a yellow onion here for its mellow flavor and mild sweetness. You can substitute it for a few shallots for a more intense taste.
Carrots: These bring some sweetness to the sauce and deepen its flavor. Make sure you dice them to a similar size as the onion and celery, so they cook evenly.
Celery: This aromatic green veggie rounds out the rich flavors in the bolognese.
Ground beef: I use lean ground beef, as it has just the right amount of fat to add richness to the sauce without making it too heavy. You may use 85% or swap the ground beef with ground turkey.
Garlic: I prefer fresh garlic in this sauce for the best flavor. If you’d like to use garlic powder, go with 1-2 teaspoons (to taste).
Italian seasoning: This pre-mixed blend of dried herbs is a convenient way to bring that herbal Italian flavor to any dish.
Kosher salt and pepper
Crushed tomatoes: These have a bit of texture to them, so you end up with a few nice chunks of tomato in the finished sauce.
Tomato passata: This puree of tomatoes is entirely smooth (unlike the crushed tomatoes). You may swap for tomato sauce.
Rigatoni pasta: You can use a different short pasta shape, like penne, if you like. The sauce also works well with long noodles like spaghetti or pappardelle. Use a gluten-free pasta if you need the recipe to be celiac-friendly.
Whole milk: For added richness and to cut through the acidity of the tomatoes, I add a bit of milk to the sauce. Alternatively, you can use unsweetened, unflavored plant-based milk, or leave it out altogether, if preferred.
Parmesan cheese: Freshly grated parmesan is best, as it has the best flavor, unlike pre-grated cheese, which tends to have fillers that dilute its taste.

How to Make Rigatoni Bolognese

Step 1: Heat the oil in a large rimmed skillet over medium heat. Sauté the onion, carrots, and celery for 6-7 minutes. Add the ground meat, garlic, and seasonings. Cook over medium-high heat, stirring frequently and breaking up the meat clumps.

process shot to saute the veggies and mixing in the brown beef and herbs

Step 2: Once the meat starts to brown, add the crushed tomatoes and tomato passata. Stir well to combine and reduce the heat to medium-low. Simmer the sauce for 15 -20 minutes, until it thickens.

process shot of adding the tomato sauce over the cooked brown beef and cooking it.

Step 3: Now it’s time to cook the pasta. Boil the rigatoni pasta in salted water according to package directions until al dente. Drain and set aside. When ready, drain and set aside.

Step 4: Once the sauce is thick, remove from the heat and slowly pour in the milk while stirring. The milk will add richness to your bolognese sauce, but you can omit it if you prefer.

process shot of adding the pasta into the cooked ground beef in tomato sauce.

Step 5: Add the rigatoni to the skillet with the sauce and stir well to coat. Season with grated parmesan and enjoy!

Variations & Tips

As there’s a lot of chopping to do for the sofrito base of onions, celery, and carrot, feel free to use a food processor to pulse large chunks of the veggies until they’re finely diced. This speeds up prep quite a bit!
This sauce is even better the day after making it, as all the flavors have time to mingle together.
You can use this ragu to make lasagna by layering it up in a baking dish with a few alternating layers of lasagna sheets, grated parmesan, and bechamel, then baking until golden and bubbling.
Try adding a couple of bay leaves to the bolognese while it’s simmering for an aromatic flavor boost.
If you want to get more veggies into this dish, try adding some diced cremini mushrooms to the onion/celery/carrots as they’re sauteing.

rigatoni pasta with meat sauce in a red skillet.

Common Questions

How do I store it?

Allow the leftover pasta to cool then transfer to an airtight container. Store in the fridge for up to 3 days.

How do I reheat it?

Microwave the pasta in a covered microwave-safe bowl until piping hot throughout. Alternatively, stir the pasta with a splash of water in a pot over a medium-low heat until piping hot.

Can I freeze it?

Yes! It’s best to freeze the sauce without pasta in it (as the pasta can become mushy when it defrosts). Allow the sauce to cool then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the fridge before reheating.