Rigatoni Bolognese with Easy

We all know what a Bolognese is, right? Well, that really depends upon your perspective – be it within the Italian understanding of Bolognese or outside Italy. Believe me, for this dish to wear the title Bolognese we are talking outside Italy – way, way outside!

That said, this is one of Hubby’s favorite dishes. He’s always been a fan of Rigatoni pasta. Penne and Rigatoni are two of his favorites. Hubby is the heavy on the sauce types. Tube or flat pastas such as Linguine are excellent choices for something swimming in sauce. This sauce is a medium body – not too thin that it runs all over your plate like water but not so thick that it overpowers the pasta. Like the Little Bear’s porridge, this sauce is “just right”.  Personally, I like a sauce that’s just a little thicker. If you like your ragù on the thicker side, simply cook it over medium heat uncovered until the desired consistency is reached. If you are like Hubby, this sauce is perfect as is.

Rigatoni Bolognese
1 lb Italian Sausage
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
2 Carrots, shredded
1 Yellow Onion, chopped
1 Yellow Bell Pepper, chopped
1 tablespoon Garlic, chopped
1 (8 oz) can Tomato sauce
1 (15 oz) can Diced Italian Tomatoes
1 teaspoon dried Oregano
1/2 cup Heavy Cream
8 oz Rigatoni Pasta
2 tablespoons fresh Basil Slivers

In a large pot over medium-high heat, brown meat with salt and pepper. Drain off excess liquid once the meat is cooked.

Rigatoni Bolognese (1)

While the sausage is browning, peel and mince the carrots. Set aside. Peel and mince the garlic, then set aside. Core and dice the bell pepper. Set aside.

Next, peel and mince the onion. Set aside.

Once the meat is browned and drained, add the carrot, garlic, bell pepper, and onion to the meat. Cook 4 to 5 minutes, or until vegetables are tender, stirring occasionally.

Rigatoni Bolognese (6)

Add sauce, tomatoes and oregano, loosely cover, and reduce heat to low. Simmer 20 minutes, stirring occasionally.

Rigatoni Bolognese (7)

Meanwhile, cook pasta according to package directions. While the pasta is cooking, cut the basil into ribbons and set aside.

Once the pasta is cooked, drain pasta, place in a large serving bowl. Add heavy cream to the sauce and simmer until heated through.  Pour over pasta, toss to coat, garnish with basil and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “Rigatoni Bolognese with Easy”

  1. Who doesn’t love a meat ragu? I make tons of this and freeze it in individual portions for whenever the urge strikes. Of course, I make the sauce just for me with lentils.

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