Description
Easy and delicious One-Pot Rigatoni Bolognese! A rich, flavorful meat sauce simmers with rigatoni pasta for a complete meal in one pot.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup dry red wine (optional, but highly recommended!)
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup heavy cream (optional, for extra richness)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Add the ground beef and ground pork to the pot. Break the meat up with a spoon and cook, stirring occasionally, until it’s browned all over. Drain off any excess grease.
- If using red wine, pour it into the pot after the meat is browned. Scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two, allowing the alcohol to evaporate.
- Stir in the crushed tomatoes, tomato sauce, beef broth, minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
- Add the rigatoni pasta to the pot. Make sure the pasta is submerged in the sauce. If not, add a little more beef broth or water until it is.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- If using heavy cream, stir it in during the last few minutes of cooking.
- Remove the pot from the heat and let it sit for a few minutes to allow the sauce to thicken slightly.
- Serve the Rigatoni Bolognese hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- For a richer flavor, use red wine to deglaze the pot after browning the meat.
- Adjust the amount of red pepper flakes to your spice preference.
- If the sauce is too thick, add more beef broth or water. If it’s too thin, simmer uncovered for a few minutes to reduce.
- Stir occasionally during cooking to prevent sticking.
- Feel free to add other vegetables like mushrooms, zucchini, or bell peppers.
- This recipe is freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes