There is something so scrumptious about penne and rigatoni. Each little pasta tube fills with sauce like a flavour bomb exploding. That’s why I made this rigatoni bolognese recipe. Check out the simple recipe here.
Scrumptious Rigatoni Bolognese
This rigatoni Bolognese is what you need when craving Bolognese. The rigatoni gives the pasta a different experience for Bolognese lovers like me so I enjoy it so much!
- 3 tablespoons olive oil
- 1 medium yellow onion - diced
- 4 cloves garlic - roasted and smashed
- 1 pound ground beef (minced beef)
- 60 ounces ketchup (tomato sauce Australia and UK)
- 1 capful Italian seasoning
- 1 pinch cinnamon
- 1 pinch red pepper flakes - crushed
- ¼ cup pecorino romano cheese
- 1 cup Ricotta cheese - whole milk
- Saute onions in the olive oil over medium heat in a large pot until translucent.
- Add the roasted garlic and red pepper flakes; continue to sautee just a minute. I always add my red pepper flakes to the olive oil to bring out the flavour.
- Brown the beef with the onions and garlic. I do not drain as I slow cook the sauce and the bit of fat from the meat enriches the flavour. You could constantly adjust for your personal preferences and cook/drain the beef separately.
- Add the tomato sauce, Italian seasoning, cheese, and pinch of cinnamon to the pot. Stir to combine. The tiny pinch of cinnamon adds richness and warmth to the sauce.
- Allow to boil, then reduce heat to a simmer for several hours. Cook at least 4 hours.
- Serve with pasta, topped with ricotta, pesto, and grated cheese.
Calories: 1334kcalCarbohydrates: 208gProtein: 52gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 112mgSodium: 4173mgPotassium: 1938mgFiber: 6gSugar: 95gVitamin A: 2721IUVitamin C: 20mgCalcium: 330mgIron: 6mg
How did this recipe turn out for you?We’re eager to hear your thoughts!