Rigatoni Bolognese

This is easily one of my favourite dishes!  I do use my “Secret  Bolognese” sauce (Sorry dudes – I’m not giving up a trade secret!) but I have included another bolognese recipe that’s just as good.  If you want to cheat, you can use store-bought sauce and add it after cooking your meat.


1 lb lean ground beef or ground pork or ground turkey
4 slices bacon or pancetta, chopped
2 onions, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 tsp dried oregano
1 tsp each salt and pepper
1/2 cup milk
1 can (28 oz/796 mL) tomatoes
1 can (28 oz/796 mL) crushed tomatoes
1 cup dry red wine
2 tbsp tomato paste
1 bay leaf
1 Pinch granulated sugar
1/4 cup minced fresh parsley
1 pound rigatoni pasta


In large pot, sauté beef and pancetta over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.

Add chopped onions, minced garlic, carrots, celery, oregano, salt and pepper; fry over medium heat, stirring occasionally, until vegetables are softened, about 8 minutes.

Add the wine; simmer until almost no liquid remains, about 3 minutes.  Add tomatoes, crushed tomatoes, tomato paste, bay leaf and sugar, breaking up tomatoes with potato masher or spoon; bring to boil

Reduce heat and simmer until thick enough to mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley and milk and cook for 5 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

You can either divide the pasta in serving bowls and top with your bolognese, or you can add the pasta to a large sauté pan with some sauce and coat the noodles before serving.

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