Rigatoni With White Bolognese Recipe (2024)

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Cooking Notes

CBaker

This is one of the most amazingly delicious recipes. We didn't use any cream at all...swapped in a pound of sliced mushrooms for the ground beef and used spicy rather than sweet sausage. To further lighten the dish up we served it over roasted cauliflower (roasted at 400, tossed lightly in olive oil and sprinkled with kosher salt in a cast iron skillet) rather than pasta. Words cannot express how much my family loves this dish.

Patricia Garcia

just a tip: use the widest-bottomed pot you have, to greatly reduce the time it takes to reduce all the liquids, ie: wine, beef broth, mushroom liquids; as in the recipe.

Patricia Garcia

It is not a true Bolognese without a bit of nutmeg...it is heavenly!

anne

Given that onion, carrot and celery take different times to soften, first add the onion, wait a bit, then the carrot,wait a bit and finally the celery.

Martha

Why, oh why do professional chefs and food authors insist on using extra virgin olive oil for cooking? It is much too heavy and viscous and has a low smoking point. It also loses its lovely fragrance and flavor in the heat. Take a sniff before and after you heat it and see.
It's meant for salad and finishing. Save your money and use a good quality all-purpose olive oil for cooking.
Otherwise, this recipe is lovely.

Kelly Hall

I made a double batch, and because of pan space I put the vegetables in a dish after cooking them while everyting else cooked. I was glad I did; it takes a long time to reduce the liquids and the vegetables would have been too mushy had they remained in with everything else while cooking the sauce.

ghc30

been making a version for years also.

instead of pork sausage, use a flavorful smoked bacon or pancetta. Add a small amount of chicken liver if desired for a more complex flavor. vermouth works better than white wine

Renata

We've been cooking this for years -- from a magazine article by Amanda Hesser titled "Local Hero" under Food Diary 2.17.02. It was adapted from Heidi da Empoli. We double or even triple up on the veggies, do not add the porcini mushrooms until step 3 (as instructed) and relish the smells that waft through the kitchen. It takes a while to reduce each time, but it's worth the effort. It freezes well for those nights you don't have the energy to cook.

California Cook

Trader Joe's uncooked Italian chicken sausage...
excellent flavor.

Florence Slipper

I made this last night and I used a huge skillet (12") and it was more than roomy enough for the ingredients and made reducing the liquid much faster. I would say it took no more than 40 mins. Not labor intensive as one only needs to chop 3 veg. Loved it, and loved how the pasta held the sauce. Proportion of protein to pasta was perfect , too. I will play with the flavors next time. I did add a bit of nutmeg to the meat as it was sauteeing and an avalanche of fresh parsley at the end.

Kathy

I added the mushrooms before adding the mushroom liquid to allow them to cook a bit first. Key is browning of the meat and being sure the liquids are each absorbed before moving on with the recipe. We enjoyed it very much and found it to be quite flavorful. Will definitely be made again.

kathyabc88

This was delicious. Added two cloves of garlic minced like someone suggested. Used whole milk instead of cream. This looked just like the photo. Will make again. My husband is Sicilian, and he really enjoyed this meal. Served with crusty bread and red wine.

Nikki

Anne, they are taking inspiration from the dish. Cooking should be fun and not so rigid.

Toni Hughes

This is delicious! I did follow the recipe with the exception of the bouillon cube. I honestly did not know these were still available. I used beef stock.

In the future I would definitely drain the beef and the sausage. It was very greasy. I would also wait to add the carrots and celery. The celery was invisible and the carrots were mushy.

This is a certainly a once in a while treat!

Kathleen

For those of us who get heartburn from tomato-based sauces, this is a great alternative.

Brenda from Socal

Make it! It’s delicious. We used hot Italian sausage and used fresh mushrooms. My family loved it. Used pasta for some and roasted cauliflower for other eaters, both were fabulous. Thanks for sharing.

Doug

This is delicious! Though made it on a weeknight and forgot to look at the comments annnd 3 different steps of reducing in a 7qt Dutch oven took an hour and a half.

Donna.

This recipe is not good! Way too much liquid. It didn’t work well at all. Dang!!

Mr Brown

Followed the recipe to a T, except I graded about 3 inches of the rihne of the Parmigiano Reggiono into the sauce. This recipe is now in my cook to impress cook book

Fiona

I have been making this recipe for years. I don’t like mushrooms so I skip it, and I add a few grates of nutmeg. I have served this serval times for dinner parties and everyone loves it. It does take some time but well worth it.

Jo Ann

This took longer than expected to make due to all the reduction of various liquids, but it was totally worth the wait. I had some Italian chicken sausage and ground turkey in the fridge, so I used that instead of beef and pork, and it worked out great, very moist but not greasy at all. I had never used dried porcini mushrooms before, and they smelled a little funky, but the finished product was a hit. I will definitely make this again!

KaneSugar

This was awesome! I used a small tub of Creme Fraiche (Spelling?) instead of heavy cream & added some frozen veggie mix (corn, peas, beans) towards the end of cooking for extra vegetable hit. So good :)

Leslie T

Cooked this tonight. Took a bit longer and made a few deviations. Instead of sweet Italian sausage, I used hot Italian sausage, as my husband loves anything spicy. Also, I'd purchased it to make the "regular" rigatoni, but he's also not the biggest fan of tomato based dishes. I also didn't have dried porcini, but did have dried. shiitake...no problem! All-in-all, it was excellent and he loved it. Oh, used a Columbia Valley Sauvignon Blanc, as I didn't have an Italian white wine in our cellar.

Jen

finally - a pasta dish without tomato! Not all of us have stomachs that can handle tomato so this is a blessing...thank you!

Warren

Two pounds of meat for 4 servings?

TEXFK

This was delicious!!! No modifications necessary!

lollo

Just made this as directed with 3 minor additions during the sauté: bay leaves, rosemary and garlic as per my Italian mother’s advice. Now for the non-recommended substitution-ground chicken instead of beef. I was a little worried about it but after the entire process it was still absolutely delicious and richly flavored!

BayCook

I used lamb garlic sausage, because it's what I had, and added some red pepper flakes and fennel to make up for the sausage not being Italian. I used less liquid overall than the recipe calls for. I also used NutPods plant-based creamer instead of real cream (due to a dairy allergy in our house). I also took other people's suggestions to cook down the liquids individually, rather than adding all of them at once. Other than that, I followed the recipe. It was wonderful.

Mx

How not to make it dry. Drained the sauce into a large bowl. Put the cooked pasta in the large bowl. When pasta is coated with sauce, fold in the drained meat.

Mary

Why are you making two cups beef broth and only using 1 1/2 cups?

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Rigatoni With White Bolognese Recipe (2024)

FAQs

What is the difference between bolognese sauce and spaghetti sauce? ›

Spaghetti sauce often uses canned tomatoes as opposed to fresh ones, so the taste isn't quite as bright and fresh as bolognese, which makes use of chopped up fresh vegetables rather than sauces from a jar or tin.

What pasta style is best for bolognese? ›

For Meat Sauces

Known as Bolognese in Italy, these classic slow-simmered sauces are often a Sunday treat at Nonna's house. If you want to best capture these hearty sauces, serve them with traditional tube-shaped pasta—like Rigatoni and Tortiglioni—or deep scoopable shapes like Shells and Orecchiette.

How do Italians serve pasta bolognese? ›

Traditional service and use. In Bologna ragù is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.

Why do Italians add milk to bolognese? ›

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

What can I add to a jar of Bolognese Sauce? ›

Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.

Is ragù better than bolognese? ›

Bolognese Is Creamier

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk.

What do Italians call pasta bolognese? ›

Just about every Italian region has its own type of 'spaghetti bolognese' known generically as pasta al ragù, meaning simply pasta with sauce – the type of pasta and the type of sauce are combined according to regional traditions.

Do Italians put carrots in bolognese? ›

Bolognese sauce comes from the Bologna region of Italy and is made with ground beef and ground pork, although other ground meats can be used. Bolognese is slow-cooked with tomatoes a soffrito (made of onions, carrots, and celery), and milk. Finished with heavy cream and grated romano cheese to give it a creamy texture.

Should you mix bolognese with pasta? ›

The pasta should offset the flavour of the sauce, in a format that allows you to choose the correct ratio of one to the other. Mixing pasta into bolognese sauce is like baking sandwich ingredients into bread. By design, it prevents you finding a satisfying balance between the two.

Do Italians eat garlic bread with spaghetti bolognese? ›

No, in Italy garlic bread is not served with pasta, the bread that is put on the table along with the pasta dish is often used to mop up the last of the sauce on your plate. But it is certainly not garlic bread, but ordinary bread without seasoning.

Do Italians put sugar in bolognese sauce? ›

Ragu Bolognese is of the region of Bologna as the name implies. This version of the sauce uses fresh vegetables, such as the sweetness of carrots instead of using sugar.

Should I add milk or butter to bolognese? ›

Did you know that classic bolognese should always be made with MILK?! Ask Nonna if you don't believe us!

Should bolognese sauce be lid on or off? ›

Lid off will allow extra moisture in the sauce to evaporate and thicken it. So, if you want a thicker sauce, lid off. Thinner, perhaps less strong flavored, lid on. Super low simmer and slow, even heating is best for a long cooking tomato sauce.

Is spaghetti bolognese just meat sauce? ›

Bolognese sauce is a classic Italian sauce for pasta made with ground meat such as beef or pork. It's slow cooked with a soffritto of onions, carrots, and celery, tomatoes, and milk to give it a creamy texture. Pronounced "bow-luh-nez," the sauce comes from the Bologna region of Italy, hence the name.

What does bolognese sauce taste like? ›

As far as its taste, it will have a meaty heartiness from the browned meats, a sweet tang from the rich tomatoes, as well as an herbal kick from the various Italian spices used. If you've ever enjoyed a pasta dish with meat and tomato-based sauce, it was likely a variation of a bolognese recipe.

Is bolognese sauce the same as marinara sauce? ›

And unlike the occasional marinara-with-ground-beef combination, bolognese sauces are made with larger cuts of a variety of meats, such as veal, pork, or chicken. Most notably, though, is how long bolognese takes to cook. If you're looking for something simple, then trust us: You'll want to skip the bolognese tonight.

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