Rigatoni Bolognese

Rigatoni Bolognese is a slight remake of the classic Italian dish. The differences are that I use rigatoni instead of spaghetti and serve it with béchamel sauce as well. It’s a cross between spaghetti Bolognese and Lasagna taking the best of each and putting them together. My husband calls it a deconstructed Lasagna which is quite apt.

Serve as a main dish, with a sprinkle of parmesan and a few fresh Basil leaves. The hardest part of this dish is getting the timing right. The Bolognese sauce is fine simmering giving you the chance to make a perfect sauce and cook the pasta. The sauce takes 85 minutes to cook so start cooking the sauce after 60 minutes and the pasta after 70 minutes. that way they will be ready at the same time.

Rigatoni Bolognese

A superbly tasty variation of several Italian dishes. You must give this one a go.

4.80 from 179 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheddar, Cheese, Dairy, Italian, Parmesan, Pasta, Rigatoni, Sauce, Vegetables

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8 People

Calories: 611kcal

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Ingredients

 

MetricImperial

Bolognese Sauce

• 500 g beef mince
• 1 large onion peel, finely chop
• 3 cloves garlic peel/mince
• 800 g tomatoes chopped/tin
• 1 stalk celery finely chop
• 2 medium carrots peel/finely chop
• 180 ml beef stock
• 2 leaves bay
• 2 sprigs thyme
• salt to taste
• ground black pepper to taste

Béchamel Sauce

• 475 ml whole milk
• 55 g unsalted butter
• 125 g all purpose flour
• 115 g cheddar grated mature
• 1 tsp mustard powder
• 1 pinch cayenne pepper
• ¼ tsp nutmeg grated
• salt to taste
• ground black pepper to taste

Pasta

• 455 g rigatoni
• Basil leaves garnish
• parmesan garnish

Instructions

Bolognese Sauce

• Place a large saucepan over a high heat and add 2 tbsp of olive oil. Once heated up, add the meat and brown on all sides making sure you break up any lumps. Once browned, remove from the pan and put to one side for now.
  500 g beef mince
• Add the carrot, onion, celery, thyme and bay to the pan and cook for about 10 minutes until the vegetables have softened. Add the garlic and cook for a further 30 – 60 seconds.
  1 large onion, 1 stalk celery, 2 medium carrots, 2 leaves bay, 2 sprigs thyme, 3 cloves garlic
• Return the meat back to the pan and stir to combine.
• Add the tomatoes, beef stock, salt and pepper and yes the sugar.
  800 g tomatoes, 180 ml beef stock, salt, ground black pepper
• Reduce the heat until the contents simmer and leave for about 1 hour stirring frequently. The sauce should have reduced and thicken and have a lovely richness to it.
• Taste and adjust seasoning if required.
  salt, ground black pepper

Bechamel Sauce

• Place a saucepan over a medium heat and add the butter. Once melted, add the flour and stir well.
  55 g unsalted butter, 125 g all purpose flour
• Slowly add the milk a little each time and whisk until fully blended with the butter and flour. HINT: don’t add all of the milk, keep about ¼ back until later.
  475 ml whole milk
• Reduce the heat so the sauce has a gentle simmer.
• The sauce needs to be whisked constantly while it thickens. When it has add the mustard powder, nutmeg and cayenne pepper and whisk again until the sauce has fully cooked through. This will take about 7 – 9 minutes.
  1 tsp mustard powder, 1 pinch cayenne pepper, ¼ tsp nutmeg
• Remove from the heat.
• Taste to make sure you are unable to taste the flour and adjust seasoning if required.
  salt, ground black pepper
• Add the grated cheese and stir in. The heat from the sauce will melt the cheese into a lovely thick smooth sauce.
  115 g cheddar

Pasta

• Place a large pan of salted water over a high heat and bring to a boil.
• Add the pasta and cook according to the packet instructions.
  455 g rigatoni
• Once cooked, drain over a colander retaining 1 cup of pasta water in cas the sauce needs thinning.
• Serve the pasta with Bolognese and the sauce in any order you want. It's time to be artistic. Serve immediately with a grating of parmesan and basil leaves
  Basil leaves, parmesan

Nutrition

Calories: 611kcal | Carbohydrates: 66g | Protein: 27g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 229mg | Potassium: 795mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3851IU | Vitamin C: 17mg | Calcium: 233mg | Iron: 3mg