Rigatoni Alla Bolognese

By: Abhishek Dekate

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High Protein

Originating in Emilia Romagna, Bolognese was named after the city of Bologna and now is one of the most popular recipes worldwide. The first reference to Bolognese meat-based recipe served with pasta appeared in Pellegrino Artusi’s cookbook published in 1891. The classic dish is made with fresh vegetables like onions and carrots, crushed tomatoes, extra virgin olive oil, and ground beef.

*Best served with Ruffino Modus Toscana IGT*

Taste profile: A rich, layered red with lots of plum, chocolate and walnut character. It's full-bodied with chewy yet soft tannins. Flavorful finish.

Ingredients 6 Number of Servings

1 box Barilla Rigatoni pasta
1 stalk celery, finely chopped
1 tbsp. extra-virgin olive oil
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced 
1 carrot, peeled and finely chopped 
½ cup any dry white wine 
2 cups beef (or chicken) broth
3 tbsp. tomato paste
1 bay leaf 
1 cup whole milk
¾ tsp. kosher salt
Freshly ground black pepper 
1 (15-oz) can crushed tomatoes
3 tbsp. tomato paste


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  • In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, celery, and cook until soft, about 7 minutes.
  • Stir in beef and garlic, breaking up meat with the back of a spoon. Cook until no longer pink and is lightly seared, about 8 minutes.

  • Add white wine and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in the tomatoes, tomato paste, broth, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavours to mend.
  • Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.
  • Cook Barilla Rigatoni pasta to al dente as per directions on the box. Drain pasta.
  • Toss Rigatoni with Bolognese sauce and serve.
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