Description
This One Pot Rigatoni Bolognese is a hearty and comforting Italian-inspired pasta dish that combines tender rigatoni with a rich, flavorful beef and vegetable sauce. Cooked entirely in one pan, this recipe simplifies the traditional Bolognese method, making it perfect for a quick and satisfying weeknight dinner. The addition of carrot, celery, and onion enhances the sauce’s depth, while tomato paste and Italian seasoning give it a robust taste. Easy to prepare and delicious to serve, it’s an ideal meal to enjoy with grated parmesan on top.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
Seasoning and Sauce
- 1/4 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 1/4 cup tomato paste
- 3 cups beef broth (plus up to 1 cup more as needed)
- 1 (28-oz) can diced tomatoes
Pasta and Garnish
- 1 (16-oz) box rigatoni pasta (uncooked)
- Grated parmesan (optional, for serving)
Instructions
- Brown the beef: Heat the olive oil in a medium-large pan over medium-high heat. Add the ground beef and season with a few pinches of salt and pepper. Cook the beef, breaking it up with a spoon, until browned and no longer pink.
- Cook the vegetables: Add the finely chopped onion, carrot, and celery to the pan with the browned beef. Stir frequently and cook over medium heat until the vegetables soften, about 2 to 3 minutes.
- Season and deglaze: Sprinkle in the garlic powder, Italian seasoning, additional salt, and pepper to taste. Stir in the tomato paste and mix well. Pour in 3 cups of beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This adds extra flavor to the sauce.
- Cook the pasta: Add the diced tomatoes (with juices) and the uncooked rigatoni pasta to the pan. Stir thoroughly to ensure the pasta is submerged in liquid. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, about 15 minutes. If the pasta absorbs the liquid too quickly, add up to 1 more cup of broth as needed to prevent sticking.
- Serve: Once the pasta is cooked through and the sauce has thickened to your liking, remove the pan from heat. Serve hot, topped with grated parmesan cheese if desired.
Notes
- Use a heavy-bottomed pan or Dutch oven to prevent burning and ensure even cooking.
- Stir regularly while the pasta cooks to prevent it from sticking to the pan.
- Adjust seasoning at the end as needed, adding more salt or pepper to taste.
- For a richer sauce, you can add a splash of red wine during the deglazing step before adding the broth.
- If you prefer a vegetarian version, replace the ground beef with lentils or a plant-based meat substitute and use vegetable broth instead of beef broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
