Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

I’ve been making my own version of a beef bolognese sauce for a little while now. I’m not pretending it’s authentic but it tastes really good and I know that it’s much healthier than the jars of bolognese sauce you buy in the shops.

With three children and a husband to feed, sometimes I like to prepare the evening meal earlier in the day when the children are at school The bolognese sauce keeps and reheats well, so all I need to do is cook up a fresh batch of pasta. The great thing about this recipe is that it’s ideal for sneaking in a few more veggies. This time I’ve added finely diced courgette but sometimes I add sliced mushrooms instead. Hubby likes his bolognese with a bit of heat so I usually add a sprinkling of dried chilli flakes to our meal but keep the children’s meal chilli free. Sometimes, I add a teaspoon of balsamic vinegar to the sauce but that’s completely up to you.

Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

  • Servings: 4-6
  • Difficulty: easy
  • Print

IngredientsRigatoni Beef Bolognese

1 onions
1 carrot
2 small sticks of celery or 1 large
1 courgette
1 tablespoon olive oil
500g mince beef (5% fat)
180ml red wine (I use a mini bottle of Merlot or Shiraz)
150ml passata
400g chopped tinned tomatoes
1 teaspoon dried oregano
1 teaspoon balsamic vinegar (optional)
Salt and black pepper
400g rigatoni pasta
Parmesan cheese to serve


1. Heat the olive oil in a large lidded casserole pan. Finely dice the onion, carrot, celery and courgette then sauté in the oil until beginning to soften this will take 10 to 15 minutes.

2. Add the mince beef to the pan and brown all over.

3. Add the wine and bring the bolognese to the boil, keep on a high heat for 5 minutes stirring frequently.

4. Then, add the chopped tomatoes, passata, balsamic vinegar (if using) and oregano. Season well with salt and black pepper. Bring to the boil, then simmer with the lid partially on for 1 hour or longer if possible. Stir every so often to check it’s not catching on the bottom of the pan.

5. Meanwhile, cook the rigatoni pasta in a large saucepan of salted boiling water until al dente.

6. Drain the pasta and add to the casserole pan of bolognese sauce with a little of the pasta cooking water, stir on the heat to combine. Serve with grated Parmesan cheese. Enjoy!

Recipe by Julie McPherson

Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

Hope you all are having a lovely Easter holiday with friends and family.

Until next time.


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