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Rigatoni Bolognese in bowl with fork.

Rigatoni Bolognese Recipe

Rigatoni pasta in a hearty, rich meat sauce.
Course Lunch or Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 606kcal
Author Deb Clark


  • 1 pound ground beef
  • 1 pound mild Italian sausage
  • 2 medium onions finely chopped
  • 1 carrot finely chopped
  • 12 celery stalks finely chopped
  • 24 ounces marinara sauce
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 pound rigatoni pasta uncooked
  • ½ cup grated parmesan plus additional for reserving if desired.


  • In a large stockpot over medium heat, brown the ground beef and sausage. Drain fat if desired.
  • Add the tomato paste and chopped vegetables to the pot with the beef and cook over medium heat. Sauté for about 3-4 minutes until softened, stirring often.
  • Pour in the broth and pasta sauce into the pot, scraping the browned bits off the bottom of the pan. Stir to combine.
  • Now add the pasta. Stir and make sure the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 14-15 minutes.
  • When pasta is tender, remove from heat and stir in grated parmesan. Serve with additional grated parmesan - enjoy!



To test for doneness, remove a few pieces of pasta and taste test. When it's tender to your liking remove from the heat. Stir in the cheese. Place on a serving plate to stop the cooking. 


Calories: 606kcal | Carbohydrates: 53g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1431mg | Potassium: 990mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2039IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 4mg