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Rigatoni Bolognese

A rich and hearty pasta dish featuring tender ground beef, sautéed vegetables, and a luscious tomato sauce, perfect for family gatherings or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive oil or avocado oil Used for sautéing the aromatics.
  • 1 medium onion Adds sweetness and depth of flavor to the sauce.
  • 2 medium carrots Provides natural sweetness and vibrant color.
  • 2 stalks celery Offers brightness and crunch to the mix.
  • 1 pound lean ground beef The main protein source for a hearty texture.
  • 3 cloves garlic Enhances the flavor with its aromatic qualities.
  • 1 tablespoon Italian seasoning Brings a blend of herbs commonly found in Italian cuisine.
  • 1 teaspoon Kosher salt Essential for seasoning to taste.
  • 1/2 teaspoon black pepper Essential for seasoning to taste.
  • 28 ounces crushed tomatoes Form the base of the rich pasta sauce.
  • 8 ounces tomato passata Adds thickness and additional tomato flavor.
  • 1 pound rigatoni pasta The perfect shape to hold the flavorful sauce.
  • 1 cup whole milk Adds creaminess and richness to the sauce.
  • 1/2 cup grated Parmesan cheese Offers a savory finish on top of the dish.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Sauté the onion, carrots, and celery for 6-7 minutes until softened.
Cooking
  1. Add the ground beef, garlic, Italian seasoning, salt, and pepper; cook until the meat is browned.
  2. Stir in the crushed tomatoes and tomato passata; reduce heat and simmer for 15-20 minutes until thickened.
  3. Cook the rigatoni in salted water until al dente; drain.
Serving
  1. Stir the milk into the sauce off the heat.
  2. Add the rigatoni to the sauce and mix; stir in grated Parmesan cheese and enjoy!

Notes

This Rigatoni Bolognese can be meal prepped and stored in the fridge for up to 4 days. Freeze portions for up to 3 months. Reheat gently with a splash of milk for creamy consistency.