This easy Rigatoni Bolognese is a flavor-packed Italian classic made with ground beef, pork and sausage. A rich meat sauce that is perfect for both weeknight dinners and special occasions. It’s even better served over my favorite pasta–rigatoni!
128 ozcan whole tomatoes, chop in the can with scissors
128 ozcan crushed tomatoes
¾cupred wine
1bell pepper, diced
2teaspoonItalian seasoning
1.5poundrigatoni pasta, cooked according to package instructions
Parmesan cheese, for serving
fresh basil
Instructions
In a large pot, heat olive oil over medium heat. Add onions, carrots and garlic. Sauté until the vegetables are softened and aromatic, about 3-5 minutes.
Add ground beef, ground pork, and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, about 7 minutes. Season with 1 teaspoon salt.
Add the tomatoes and red wine, cook for 2 minutes, allowing the alcohol to cook off from the wine and the tomato paste to coat the meat.
Pour in the whole tomatoes, crushed tomatoes, bell pepper, Italian seasoning and remaining salt. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally to keep the bottom from burning.
Taste and adjust seasoning, adding extra salt or a little sugar if it's needed.
While the sauce is simmering, cook the rigatoni pasta according to the package instructions. Drain and set aside.
Serve the bolognese sauce over the cooked rigatoni. Garnish with fresh basil and grated Parmesan cheese.
Notes
Taste the sauce as you go. You may need to adjust for the seasonings at the end, either by adding a little more salt or a pinch of sugar to balance out the tomatoes.
To freeze: Add sauce to a resealable freezer bag, so it can lay flat in the freezer and not take up too much space. This will last in the freezer for three months.
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