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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Cook's Notes

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

Reviews (1)

121 Ratings
  • 5 star values: 28
  • 4 star values: 44
  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 5
Rating: 5 stars
Thank you for a great tasting and easy recipe to whip up in about 40 minutes. Here are my tweaks: Replaced the pork with all beef (grass fed). Once beef, celery, red onion were cooked, added 250 grams sliced, crimini mushrooms and simmer until mushrooms are cooked through. Then sprinkle garlic powder (to taste). Replaced the canned tomatoes, shredded carrot and tomato paste with 2/3 cup organic, no-salt tomato sauce, and 1 jar of 7-vegetable primavera spaghetti sauce. Added 2 tablespoons merlot to the sauce and stir. Added hot rigatoni pasta to bowls and topped with parmesan petals. Then added the hot bolgonese sauce to the pasta, sprinkled with grated parmgiano reggiano cheese, and freshly ground pepper, and a sprinkle of organic olive oil. Excellent !