Beautiful Bolognaise and Rigatoni

Beautiful Bolognaise and Rigatoni is a Italian family dish that I cook regularly during the colder months. It has all of the essential requirements of a good meal. It’s easy to cook, very very tasty, good on a budget. To avoid panic next time, make the bolognaise sauce and freeze it. Making it in advance saves time and there’s no wastage. I use rigatoni for this recipe as the groves hold the sauce perfectly. This is a recipe that you can add ingredients to such as spinach to make it go further. I have a look in the shops as to what’s on offer and adjust accordingly.

Bolognaise with Rigatoni pasta is a classic comfort dish that brings the warmth and richness of Italian cuisine to the table. This hearty meal is perfect for any occasion, whether it’s a family dinner or a gathering with friends. The combination of robust bolognaise sauce and the substantial rigatoni pasta creates a satisfying and indulgent experience.

The foundation of this dish lies in the beef mince, chosen for its low fat content to keep the dish relatively light while still packing in plenty of flavour. The beef is cooked until it’s browned and caramelised, developing a depth of flavour that is essential for a good bolognaise. The large onion, diced finely, adds a sweet and savoury undertone, while the garlic, minced to release its pungent aroma, infuses the sauce with a fragrant warmth.

Tomato puree and chopped tomatoes form the base of the sauce, providing a rich and tangy backdrop for the other ingredients. The puree intensifies the tomato flavour, while the fresh tomatoes add a juicy texture. Mixed herbs bring a hint of earthiness and complexity, creating layers of flavour that unfold with each bite. For those who enjoy a bit of heat, a sprinkle of chilli flakes or a finely chopped red chilli can be added to give the sauce a subtle kick.

Rigatoni pasta, with its large, ridged tubes, is the perfect vehicle for the thick, meaty sauce. The ridges help to capture and hold onto the bolognaise, ensuring that each mouthful is packed with flavour. Cooking the rigatoni until it’s al dente gives it a firm yet tender texture that complements the rich sauce beautifully.

To finish, a generous grating of cheddar or parmesan cheese is sprinkled over the top, melting into the hot pasta and adding a creamy, salty finish. The olive oil, used to sauté the onion and garlic, lends a silky richness to the sauce, tying all the elements together.

In summary, bolognaise with Rigatoni pasta is a delightful dish that combines the comforting flavours of a traditional bolognaise sauce with the satisfying texture of rigatoni. It’s a meal that’s easy to love and even easier to enjoy, making it a favourite in many households.

Beautiful Bolognaise and Rigatoni

Simple, fast, tasty and perfect for children and adults

4.89 from 87 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Beef, Children, Mince, Pasta, Rigatoni, Sauce, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 769kcal

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Ingredients

 

MetricImperial

• 500 g beef mince 5% fat content
• 1 large onion peel and dice
• 3 cloves garlic peel and minced
• 1 tbsp tomato puree tomato paste
• 450 g tomatoes chopped
• 2 tsp mixed herbs
• 1 tsp chilli flakes or red chilli (optional)
• 300 g rigatoni pasta
• 100 g cheddar grated or parmesan
• 1 tbsp olive oil

Instructions

• Place a large frying pan over a high heat an add the mince. Break up any chunks of mince making sure all of it is well browned. I use either fresh or frozen mince.
  500 g beef mince, 1 tbsp olive oil
• Once browned, add the diced onion and continue to fry until the onion has softened and started to brown.
  1 large onion
• Add the garlic, chilli flakes, tomato paste/puree, tomatoes, mixed herbs and stir well.
  3 cloves garlic, 1 tbsp tomato puree, 450 g tomatoes, 2 tsp mixed herbs, 1 tsp chilli flakes
• Add a crumbled beef stock cube for that extra depth of flavour with little cost. Reduce the heat and allow to simmer for 10 – 15 minutes. If it starts to get too dry, add a little boiling water or a ½ glass of red wine and return to a simmer.
• Place a pan of salted water over a high heat and bring to the boil. When boiling, add the pasta and cook according to the packet instructions.
  300 g rigatoni pasta
• Once the pasta has cooked, the mince will be perfectly cooked.
• Add the pasta to beef mince pan and toss well.
• Serve in warmed dishes with a sprinkle of grated cheese and salad or garlic bread.
  100 g cheddar
• Enjoy.

Nutrition

Calories: 769kcal | Carbohydrates: 66g | Protein: 39g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 424mg | Potassium: 827mg | Fiber: 4g | Sugar: 7g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 265mg | Iron: 5mg