Rigatoni Bolognese Recipe

Name: Rigatoni Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large container of mirepoix (or 3/4-1 cup each of diced celery, carrots, and onions); 2 cloves chopped garlic; 2 tablespoons butter; 8 ounces pancetta or bacon, diced; 2.5 pounds meatloaf blend meat (beef, pork, and veal); 1 1/2 cups dry red wine; 1 28 oz can crushed tomatoes, plus 1 cup water to rinse the can; 2 cups half and half; 2 teaspoons salt; 1 teaspoon pepper; 1 tablespoon unsweetened cocoa powder; 1 cup grated parmesan cheese; 3 tablespoons fish sauce; 1 pound dried rigatoni

Servings: persons

1 large container of mirepoix (or 3/4-1 cup each of diced celery, carrots, and onions)
2 cloves chopped garlic
2 tablespoons butter
8 ounces pancetta or bacon, diced
2.5 pounds meatloaf blend meat (beef, pork, and veal)
1 1/2 cups dry red wine
1 28 oz can crushed tomatoes, plus 1 cup water to rinse the can
2 cups half and half
2 teaspoons salt
1 teaspoon pepper
1 tablespoon unsweetened cocoa powder
1 cup grated parmesan cheese
3 tablespoons fish sauce
1 pound dried rigatoni

1
Heat a large dutch oven over medium heat. Add butter and bacon fat and cook until fat is rendered, 8-10 minutes. Add mirepoix and cook until soft, another 8 minutes. Add garlic and stir until fragrant, 1-2 minutes more.
2
Increase heat to medium high and add ground meat mix and cook until all browned, 10 minutes. Keep heat on high and reduce until most liquid is evaporated, 6-8 minutes. Add red wine and reduce liquid, 8 minutes more.
3
Add crushed tomatoes and water, 1 cup of half and half, salt, pepper, and cocoa powder. Bring to a boil, then reduce heat to low and simmer, uncovered, for 3-4 hours.
4
Once a layer of fat has covered the top, turn off heat and skim the fat. This can either be done right away or you can leave in the fridge for a few hours until the fat has solidified. Once fat is skimmed, bring sauce back to a boil and add last cup of half and half, parmesan cheese, and fish sauce. Stir quickly until mixed and emulsified, then reduce for 10-15 minutes more on medium heat.
5
While sauce is reducing, bring a stockpot of salted water to a boil. Add rigatoni and cook until al dente, 8-10 minutes. Reserve 1/2 cup of the pasta water and strain pasta. Add pasta and reserved water to sauce and combine, then cook 2 minutes more. Can be served immediately or stored in fridge for up to a week.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large container of mirepoix (or 3/4-1 cup each of diced celery, carrots, and onions), 2 cloves chopped garlic, 2 tablespoons butter, 8 ounces pancetta or bacon, diced, and more.

Yes, Rigatoni Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions