Easy Rigatoni Bolognese Recipe
One pot rigatoni bologese recipe! If you love spaghetti bolognese, this one-pot wonder dish made with shelled pasta will be up your alley. The best part? It is simple to make, no need to precook the pasta- just toss it in with the delicious meat sauce!
Equipment
- large dutch oven pot
Ingredients
- 350 g rigatoni pasta use any other pasta of choice
- 500 g lean ground beef about 1lb
- 2 Tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 Tablespoon garlic minced
- 500 g Passata
- 1 Tablespoon Worcestershire sauce
- Tomato paste
- ½ Tablespoon Italian seasoning
- 1 10g Beef stock cube
- 1 teaspoon brown sugar
- ½ teaspoon chili flakes or as needed
- Salt and pepper to taste
- Grated parmesan cheese to serve
Instructions
- Place a large dutch oven pot over medium-high heat and add in the olive oil. When the oil becomes hot, add the mirepoix- chopped onion, carrot, and celery. Cook until softened (about 5 minutes or so).
- Next, add in the garlic and cook for an additional 30 seconds until fragrant. Add in the ground beef, break it up, and cook until browned.
- Add tomato paste, beef stock cube, Italian seasoning, chili flakes, brown sugar, and Worcestershire sauce, stir and cook until combined about 2-3 minutes.
- Stir in the passata, add dried rigatoni, pour water over it ( just enough to cover it), and stir to combine. Check for salt and adjust accordingly.
- Cook the rigatoni in the meat sauce for about 10-12 minutes or until the pasta is done to your liking stirring it often so that it doesn't burn. Allow it to simmer on medium heat until the sauce is reduced, and thickens nicely.
- Take it off the heat and serve immediately with freshly grated parmesan cheese and a side of garlic bread.
Notes
PS: I added about 67oz/ 3¼ pints of water to cook the pasta
How to store and reheat
This dish can be stored in an airtight container and kept in the fridge for 3-4 days or frozen for up to 3 months. When ready to eat, simply reheat it on the stove over medium heat until warmed through. You may need to add a splash of water if the sauce has become too thick. Alternatively, reheat in the microwave.
If reheating from frozen then it is best to reheat from frozen in the oven at 180C/365F. Make sure that the food is in an oven-safe dish.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!