Thick Bolognese with Rigatoni is a classic Italian dish that brings together rich, robust flavours and comforting textures. This hearty sauce, simmered to perfection, clings beautifully to the ridges of rigatoni, making every bite a savoury delight. Ideal for family dinners or special occasions, this dish offers a satisfying and delicious experience. When I make this main dish, my family all seem to appear from nowhere. Although I will admit, I love to see my family tucking into a heatry dish.
The Essence of a Thick Bolognese Sauce
A traditional Bolognese sauce, or ragù alla Bolognese, is a meat-based sauce originating from Bologna, Italy. The key to a thick and flavourful Bolognese lies in its slow cooking process, which allows the ingredients to meld together, so creating a rich and deep flavour profile.
The base of the sauce begins with a soffritto of finely chopped onions, carrots, and celery sautéed in olive oil. This forms the aromatic foundation of the sauce. Next, high-quality minced beef and pork are added, browned to perfection to develop a robust meatiness. A splash of red wine deglazes the pan, adding depth and complexity.
Tomatoes, whether canned or fresh, are then incorporated, along with a touch of tomato paste for added richness. The sauce is seasoned with bay leaves, salt, and pepper, and a dash of milk or cream is stirred in towards the end of the cooking process. This addition gives the sauce a velvety texture and balances the acidity of the tomatoes. The sauce is left to simmer gently for at least two hours, allowing the flavours to intensify and the sauce to thicken.
The Perfect Pasta: Rigatoni
Rigatoni, a type of pasta characterised by its large, ridged tubes, is an excellent choice for serving with thick Bolognese sauce. The ridges and hollow centres of rigatoni are perfect for holding onto the chunky sauce, ensuring that each piece of pasta is coated with the rich, meaty ragù. The substantial shape of rigatoni also provides a satisfying chew that pairs well with the hearty Bolognese.
Serving Suggestions
To elevate your thick Bolognese sauce with rigatoni, consider the following serving suggestions:
Cheese: Generously sprinkle freshly grated Parmesan or Pecorino Romano cheese over the dish. The sharp, salty flavours of the cheese enhance the richness of the sauce.
Herbs: Add a touch of freshness with a sprinkle of chopped fresh basil or parsley. These herbs bring a vibrant colour and a hint of brightness to the dish.
Garlic Bread: Serve with warm garlic bread on the side. The delicious crispy, buttery bread is perfect for sopping up any leftover sauce on the plate so is an essential.
Salad: Accompany the meal with a simple green salad dressed with a light vinaigrette. The crispness and acidity of the salad provide a nice contrast to the rich, hearty pasta.
Wine: Pair the dish with a robust red wine, such as a Chianti or Barolo. The wine’s bold flavours complement the depth of the Bolognese sauce.
Thick Bolognese sauce with rigatoni is a comforting and flavourful dish that exemplifies the best of Italian cooking. The rich, meaty sauce, combined with the hearty rigatoni, creates a satisfying meal that is perfect for any occasion. Meanwhile with thoughtful serving suggestions, this dish can be elevated to a restaurant-quality experience in the comfort of your own home.
Bolognese with Rigatoni
This thick Bolognese sauce with rigatoni combines a rich, slow-cooked meat sauce with hearty pasta, making it an ideal dish for a comforting and flavourful meal. Serving suggestions include freshly grated Parmesan, chopped herbs, garlic bread, a simple green salad, and a robust red wine.
Servings 6 People
Calories 749kcal
Ingredients
Bolognese Sauce Ingredients:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 medium carrots finely chopped
- 2 stalks celery finely chopped
- 500 g beef minced
- 250 g pork minced
- 200 ml red wine drinkable quality
- 800 g chopped tomatoes tinned
- 2 tbsp tomato paste puree
- 2 leaves bay
- salt to taste
- pepper to taste
- 200 ml whole milk double cream
Rigatoni Ingredients:
- 500 g rigatoni pasta
- salt for boiling water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 10 minutes.2 tbsp olive oil, 1 large onion, 2 medium carrots, 2 stalks celery
- Add the minced beef and pork to the pot. Cook until browned, breaking up the meat with a spoon as it cooks.500 g beef, 250 g pork
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine has reduced slightly.200 ml red wine
- Stir in the chopped tomatoes and tomato paste. Add the bay leaves and season with salt and pepper. Reduce the heat to low and let the sauce simmer gently for at least 2 hours, stirring occasionally.800 g chopped tomatoes, 2 tbsp tomato paste, 2 leaves bay, salt, pepper
- About 10 minutes before the sauce is finished, stir in the milk or cream. Allow the sauce to simmer for the remaining time to thicken and develop a rich, velvety texture.200 ml whole milk
- About 20 minutes before the sauce is ready, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set aside.500 g rigatoni pasta, salt
- Toss the cooked rigatoni with the Bolognese sauce until the pasta is well coated. Serve hot, topped with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of chopped fresh basil or parsley.Parmesan, 1/3 bunch basil
Nutrition
Calories: 749kcal | Carbohydrates: 74g | Protein: 34g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 344mg | Potassium: 1017mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3742IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 5mg
View Comments (13)
The perfect dish for the boys. Thank you
Made a large bowl of this, sat it in the middle of the table and it was lovely. Served with homemade garlic bread from this site as well.
Put his on while I did the housework. The house smells perfect and the flavour was the best.
I added a little veal to the blend of beef and pork and in the sauce it helps create an amazing depth of flavor that’s enhanced by the slow-cooked tomatoes and red wine.
While the rigatoni with Bolognese sauce was undeniably flavorful, I found it a bit too rich for my taste. I will use less fatty beef next time.
It’s hearty, satisfying, and tastes just like nonna used to make
The slow cooking turned my runny sauce into a perfect sauce. I did howver add some mixed herbs as I think it needed it. Apart from that it was lovely.
The sauce was rich and flavorful, with a perfect balance of meat and tomato.
Slow cooking definitely increase the flavour. Always doing it this way in future
Using rigatoni instead of spaghetti made it so much easier for the grandchildren to eat. A lot cleaner as well LOL