As a busy mom of three, I’m always on the lookout for hearty, comforting meals that the whole family will love. Rigatoni Bolognese is one of those recipes that never fails to hit the spot, no matter how crazy our weeknights get. The rich, meaty sauce clings perfectly to the ridges of the rigatoni pasta, and the aroma that fills my kitchen as it simmers always makes me nostalgic for cozy Sunday suppers growing up.

I first discovered this recipe a few years ago when I was craving a big bowl of pasta but wanted something a little more substantial than my usual marinara. I did some searching online and found a highly-rated Bolognese sauce that sounded divine. I tweaked a few things to make it my own, and it quickly became a staple in our dinner rotation.

Now, my kids ask for “that yummy pasta with the meat sauce” at least once a week, and I’m always happy to oblige. There’s just something about the way the rich, meaty sauce coats each bite of rigatoni that is so incredibly comforting and satisfying. It’s the kind of meal that warms you from the inside out – perfect for chilly evenings or anytime you need a big culinary hug. Follow me on DianaCookingE on Pinterest for more of my family’s favorite recipes!

Why This Rigatoni Bolognese Recipe Works

There are a few key things that make this Rigatoni Bolognese recipe a true winner in my kitchen. First, the sauce simmers for a good 2-3 hours, allowing all the flavors to meld and develop into something truly special. The long cook time also helps tenderize the ground beef, making it incredibly soft and luscious.

I also love the way the ridges on rigatoni pasta help the sauce cling to every bite. The shape is perfect for sopping up all that flavorful meat sauce. And of course, the classic Italian flavors of garlic, onion, herbs, and red wine make this dish an absolute comfort food dream.

Ingredients You’ll Need

To make my family-favorite Rigatoni Bolognese, you’ll need a fairly short list of ingredients. The star of the show is, of course, the ground beef, which I like to use a leaner 90/10 or 93/7 blend for the best texture. Diana’s Tip: Be sure to break up the beef into small crumbles as it cooks for the most even distribution in the sauce.

You’ll also need onion, garlic, crushed tomatoes, tomato paste, red wine, beef broth, dried oregano, and fresh basil. Diana’s Tip: I always keep a stash of fresh basil in my freezer so I can add it to sauces and soups year-round.

For the pasta, rigatoni is my go-to, but you can also use penne, ziti, or even spaghetti if that’s what you have on hand. Diana’s Tip: I like to cook the pasta al dente so it holds up well to the hearty Bolognese sauce.

Optional Add-Ins and Variations

While this classic Rigatoni Bolognese is perfection as-is, there are a few fun ways you can customize it to your tastes or the seasons:

• Add Veggies: Finely chopped carrots, celery, or mushrooms would be delicious additions to the sauce.
• Make it Spicy: A pinch of red pepper flakes or a splash of hot sauce can give the Bolognese a nice kick.
• Try Different Herbs: Swap the basil for fresh parsley, oregano, or even a blend of Italian herbs.
• Use Ground Turkey or Chicken: For a leaner protein, you can substitute ground turkey or chicken for the beef.
• Top with Cheese: A sprinkle of Parmesan, mozzarella, or ricotta cheese takes this dish to the next level.

How to Make the Best Rigatoni Bolognese

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks, until no longer pink, about 5-7 minutes. Drain any excess fat.
2. Add the onion and garlic to the pot and cook for 2-3 minutes, stirring frequently, until the onion is translucent. Diana’s Tip: Mince the garlic very finely so it melts seamlessly into the sauce.
3. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 1-2 minutes.
4. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, and a generous pinch of salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it gently bubble for 2-3 hours, stirring occasionally, until thickened and deeply flavorful.
5. About 20 minutes before you’re ready to serve, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and return the pasta to the pot.
6. Add the Bolognese sauce to the pot with the cooked rigatoni and toss to coat. Diana’s Tip: I like to reserve a bit of the pasta cooking water to thin out the sauce if needed.
7. Just before serving, stir in the fresh basil leaves. Taste and adjust seasoning as needed.

Common Mistakes to Avoid

The key to perfect Rigatoni Bolognese is patience and attention to detail. Here are a few common mistakes to watch out for:

• Not browning the beef enough: Take the time to really get good browning on the ground beef – this is where a lot of the flavor comes from.
• Rushing the simmering time: The long, slow simmer is essential for developing the rich, complex flavors in the sauce.
• Overcooking the pasta: Be sure to cook the rigatoni al dente so it holds up to the thick Bolognese.
• Skipping the fresh basil: The bright, herbal notes of the basil really make this dish sing.

My Tested Substitutions

While I think this Rigatoni Bolognese recipe is pretty darn perfect as-is, I know sometimes you need to work with what you have on hand. Here are a few ingredient substitutions that I’ve tested and approved:

• Ground Turkey or Chicken: These leaner proteins work beautifully in place of the ground beef.
• Canned Diced Tomatoes: You can swap the crushed tomatoes for an equal amount of diced tomatoes.
• Dried Basil: If you don’t have fresh basil, use 1-2 teaspoons of dried basil instead.
• Red Wine Vinegar: In a pinch, you can use red wine vinegar instead of actual red wine.

How to Customize This Recipe

One of the things I love most about this Rigatoni Bolognese is how versatile it is. Here are some ideas for customizing it to your tastes or dietary needs:

• Make it Gluten-Free: Simply use your favorite gluten-free pasta in place of the rigatoni.
• Add Extra Veggies: Finely chopped carrots, celery, or mushrooms would be delicious additions to the sauce.
• Make it Dairy-Free: Omit the Parmesan cheese or use a dairy-free alternative.
• Adjust the Portion Sizes: This recipe makes a big batch, so you can easily halve the ingredients for a smaller family or double them to feed a crowd.

My Favorite Ways to Serve Rigatoni Bolognese

While this Rigatoni Bolognese is an obvious choice for a cozy weeknight dinner, it’s also a fantastic meal to serve to guests. The rich, meaty sauce and hearty pasta make it feel extra special and indulgent. I love to serve it with a simple green salad and some crusty garlic bread for dipping.

It also makes a fantastic meal-prep or freezer-friendly option. I often double the recipe and freeze individual portions to have on hand for quick lunches or dinners. The Bolognese sauce also reheats beautifully, so it’s great for making ahead.

Meal Prep & Storage Tips

To make this Rigatoni Bolognese ahead of time, simply prepare the sauce as directed and let it cool completely. Transfer the sauce to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

When ready to serve, thaw the sauce in the refrigerator overnight (if frozen) and reheat it gently on the stovetop. Cook the rigatoni fresh, then toss it with the hot sauce. You can also freeze the cooked pasta and sauce together – just thaw and reheat when you’re ready to enjoy.

Leftover Rigatoni Bolognese will keep in the refrigerator for 3-4 days. Reheat individual portions in the microwave or on the stovetop, adding a splash of water or broth to loosen up the sauce if needed.

Nutrition Information (per serving)

* Calories: 536
* Protein: 29g
* Carbohydrates: 64g
* Fat: 18g
* Fiber: 6g

Final Thoughts

I truly hope you and your family love this Rigatoni Bolognese as much as mine does! It’s such a comforting, satisfying meal that’s perfect for busy weeknights or cozy weekend dinners. The long simmer time might seem like a bit of work, but I promise it’s so worth it for the rich, complex flavors in the sauce.

Don’t be afraid to get creative with this recipe, too. Try adding extra veggies, swapping the protein, or topping it with different cheeses. The possibilities are endless! And remember, the most important thing is to enjoy the process and the final dish. Buon appetito!