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Fresh Rigatoni with Bolognese Sauce

Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.

  • servings: 6




  • 3 tablespoons olive oil
  • 1 small carrot, peeled and grated (about 3/4 cup)
  • 1 rib celery, finely chopped (about 1/2 cup)
  • 1 large red onion, finely chopped
  • 1/3 pound ground beef
  • 1/4 pound ground pork
  • 2 cups canned peeled whole tomatoes
  • 2 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream, (optional)
  • 1 pound fresh rigatoni

Cook's Note

Bolognese sauce may be stored in an airtight container, refrigerated, for up to 3 days.


  1. Step 1

    Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion; cook for two minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cover and cook, stirring occasionally, for 1 hour.

  2. Step 2

    Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.

  3. Step 3

    Add heavy cream, if using, to sauce; stir to combine. Serve immediately over pasta.

The Martha Stewart Show, December 2009