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Creamy Bolognese Rigatoni

Creamy Bolognese Rigatoni

Discover the ultimate Creamy Bolognese Rigatoni with a rich garlic butter sauce and gooey mozzarella that will delight your taste buds at every bite.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend
  • 1 lb rigatoni pasta
  • 8 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup chopped fresh chives
  • to taste salt and black pepper
  • 1 cup shredded mozzarella cheese
  • 1 large yellow onion, finely chopped
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 2 28 oz cans crushed tomatoes
  • 1 15 oz can tomato sauce
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving

Equipment

  • Large pot or Dutch oven
  • Skillet
  • Colander
  • Measuring cups and spoons
  • Wooden spoon
  • Broiler-safe pot or baking dish

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks, and drain excess grease.
  2. Add chopped onion, carrots, and celery to the pot; cook for about 6-7 minutes until softened, then stir in garlic, Cajun seasoning, smoked paprika, oregano, and red pepper flakes.
  3. Pour in crushed tomatoes, tomato sauce, and beef broth; bring to a simmer, cover, and cook gently for 1 to 2 hours, stirring occasionally.
  4. Bring a large pot of salted water to a boil, add rigatoni, and cook until al dente, reserving 1 cup of pasta water before draining.
  5. In a separate skillet, melt 4 tablespoons of butter over medium heat; add minced garlic and cook for about a minute.
  6. Stir heavy cream and Parmesan cheese into the Bolognese sauce, then toss drained rigatoni in the garlic butter and pour the creamy sauce over the pasta.
  7. Sprinkle mozzarella on top and broil for 2-3 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh chives and extra Parmesan cheese, serve hot.

Nutrition

Calories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 8mgCalcium: 250mgIron: 3mg

Notes

For a lighter option, substitute ground beef with turkey or chicken. You can also swap rigatoni for penne or ziti. To make it dairy-free, use a coconut cream alternative instead of heavy cream.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop.
For freezing, cool the sauce completely before placing it in a freezer-safe container; it'll keep for up to 3 months. Reheat with freshly cooked pasta when ready to serve.
Enjoy with a simple salad and crusty bread for a complete meal!
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