Name: Rigatoni Bolognese
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 Tablespoon olive oil; 1 medium onion (finely chopped); 1 medium carrot (finely chopped); 1 celery stalk (finely chopped); 1/2 pound ground beef; 1/2 pound ground pork; 2 Tablespoons tomato paste; 28 ounces crushed tomatoes; 1 cup whole milk; Pinch ground nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 pound rigatoni; Grated Parmesan cheese (for garnish); Fresh parsley or basil (chopped, for garnish)

By: Jill Mills Updated: Aug 19, 2025

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Creamy meat sauce is tossed with rigatoni for an easy but incredibly flavorful dinner in this Rigatoni Bolognese recipe. Serve with breadsticks and a side salad.

Rigatoni bolognese is a riff on my classic spaghetti bolognese. It’s just as easy and as flavorful with the simple swap of spaghetti noodles for rigatoni. I made a few slight changes to the sauce, like skipping the red wine, and reduced the simmer time to just 45 minutes. It comes together in under 90 minutes and half of that is passive simmer time!

Why I Love This Rigatoni Bolognese Recipe

Creamy, flavorful meat sauce. My bolognese sauce begins with equal parts ground pork and beef, tomato paste, and crushed tomatoes. A splash of whole milk adds a rich, creamy flavor. Simmering for 45 minutes allows the flavors to meld and the end result is so flavorful.
Bite-sized noodles. Traditional bolognese is made with spaghetti but I love this rigatoni version. The sauce sticks to the bite-sized, textured noodles and I think they’re just such a fun shape.
Restaurant-worthy. This dish reminds me of something I’d order at an Italian restaurant. Even though it’s eay and made with basic ingredients, it’s so flavorful and good. Add some freshly grated parmesan and herbs on top and it looks like it belongs on a restaurant table.

Overhead view of ingredients needed to make rigatoni bolognese

Recipe Ingredients

Here’s an overview of the ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.

Olive oil
Veggies – Onion, carrot, and celery add texture and flavor.
Ground meat – I use equal parts ground beef and ground pork in my bolognese for a variety in flavor. Feel free to use all one or the other.
Tomato paste – Tomato paste enhances the tomato flavor of the sauce.
Crushed tomatoes – The base of the sauce.
Whole milk – Adds the creaminess to the sauce. 2% milk also works.
Nutmeg – A pinch of nutmeg adds some warm flavor to the sauce.
Salt & pepper
Rigatoni – Or any other small pasta shape of choice.

How To Make Rigatoni Bolognese

While the sauce needs to simmer for at least 45 minutes, the hands-on time for this recipe is much shorter. The printable instructions can be found in the recipe card below.

Ground pork and beef in a pan with sauteed veggies

Salt and pepper added to bolognese sauce

Cook the veggies. Cook the onion, carrot, and celery in olive oil over medium heat for 5-7 minutes.
Cook the meat. Add the ground beef and pork. Cook for 8-10 minutes, until browned and no longer pink. Drain any excess fat.
Simmer. Stir in the tomato paste and cook for 1-2 minutes. Add the tomatoes, milk, and nutmeg. Stir then season with salt and pepper. Simmer for 45 minutes to an hour, until the sauce thickens a bit.
Cook the pasta. Meanwhile, cook the rigatoni to al dente according to package instructions. Reserve 1/2 cup of pasta water.
Combine. Add the cooked pasta to the sauce and toss to coat evenly.
Enjoy. Serve with parmesan and chopped parsley.

Overhead view of a bowl of rigatoni bolognese

Tips & Variations

Below are a few things I’ve found helpful while making rigatoni bolognese as well as a few easy ways to customize the recipe.

Use a different protein. You can use ground turkey or chicken instead of beef and pork for a lighter option.
Add more flavor to the sauce. For extra flavor, add a bay leaf or a parmesan rind to the sauce while it simmers and remove it before serving.
Other milk options. In place of whole milk, you can use half-and-half or a plant-based milk like unsweetened oat or almond milk, though the flavor may vary slightly.
Thin the sauce. If the sauce becomes too thick when simmer, add a splash of milk or water to thin it out a bit.
Always reserve pasta water. Always reserve a little pasta water to help adjust the sauce’s consistency when tossing with the rigatoni.

What To Serve With It

Top the pasta with some freshly grated parmesan and chopped parsley or basil before serving. I love to serve this rigatoni bolognese with a fresh side salad, like a wedge salad or Olive Garden salad. And, of course, some freshly baked breadsticks!

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