🍝 Rigatoni Bolognese
Rigatoni Bolognese pairs ridged pasta tubes with a slow-cooked ragù of minced beef and pork, tomato, carrot, celery and onion. Long, gentle simmering makes the sauce thick and deeply savoury, and the wide rigatoni catch the meat inside and out. It is a hearty, filling pasta served hot as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g rigatoni
- 200 g minced beef
- 150 g minced pork
- 400 g tomato passata
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- 1 tbsp olive oil
- Salt and black pepper
Method
- Soften the onion, carrot and celery in the oil over low heat for 10 minutes.
- Add both meats and brown them, breaking up the lumps.
- Stir in the passata and a little water, season and simmer, covered, for at least 1.5 hours, stirring now and then.
- Boil the rigatoni until al dente and toss with the ragù.
How to make it lighter
- Use lean minced beef and skim off fat that rises during simmering.
- Double the carrot and celery to bulk up the sauce with vegetables.
- 1 tbsp olive oil ≈ 120 kcal, so measure it rather than pouring freely.
History
Ragù alla bolognese comes from Bologna, where meat sauces have been cooked for centuries; in 1982 the city's chamber of commerce registered a reference recipe. In Bologna the ragù is traditionally served with tagliatelle, while rigatoni is a popular choice elsewhere.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Rigatoni Bolognese and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →