Rigatoni Bolognese Recipe By Dapur Sinolin

Rigatoni Bolognese Recipe By Dapur Sinolin

Rigatoni bolognese is a simple, yet elegant dish made with homemade bolognese sauce, rigatoni, fresh herbs, and a dollop of ricotta or mascarpone cheese.


  • 500 gr rigatoni
  • 2 tablespoons Sinolin cooking oil
  • 1/2 pound 85% lean ground beef
  • 1/2 pound ground sweet Italian sausage
  • 1 (28-ounce) can crushed tomatoes
  • 1 medium onion, chopped
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup white wine (or red if you prefer)
  • 1/2 cup whole milk
  • 8–10 fresh basil leaves, chopped
  • 3–4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons butter
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • dash of crushed red pepper flakes
  • salt and ground black pepper, to taste
  • mascarpone or ricotta and or parmesan cheese for topping


  1. Bring oil and butter to medium heat in a large pan. Once hot, add minced garlic and chopped onion. Cook for 1-2 minutes. Stir in celery and carrots, simmering for 2-3 minutes until softened. Add ground beef and cook until browned, about 5 minutes. Use the tip of a spatula to break up the beef into very small chunks. Season all over with salt and pepper liberally.
  2. Add crushed tomatoes, crushed red pepper, wine, chopped basil, oregano, tomato paste, and sugar. Stir and let simmer until sauce thickens, about 25-30 minutes. Stir in milk and turn off the burner.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Strain well and add to the bolognese. Mix well and serve topped with fresh basil and a dollop of ricotta or mascarpone cheese.
  4. Bolognese can be made ahead of time and reheated when ready to serve. You can also store in the freezer for 4-6 months. Let thaw in the fridge and reheat in a saucepan.
  5. For a twist and added flavor, I use a 50-50 split of ground beef and ground Italian sausage. You can use all ground beef if you prefer.

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