Go Back
+ servings
Creamy bolognese with rigatoni and vegetables in a bowl.
Print

Creamy Bolognese Sauce with Rigatoni & Vegetables

This creamy Bolognese sauce is one of my tastiest recipes and a total fan-favorite in my house. Prepare it quick or cook it all day, either way, you won't be disappointed!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 766kcal
Cost 10

Ingredients

Instructions

  • Heat 3 tbsps of olive oil in a large pot, add the onions, carrot, and celery. Season with a little salt & pepper. Cook for about 5-7 minutes or until soft. Once the vegetables are soft, add the garlic and cook until fragrant - about a minute.
    1 cup onion, 2 carrots, 2 stalks celery, 4 cloves garlic
  • Add the ground beef (and/or sausage if you're using). Cook until browned.
    1 lb ground beef
  • Add the red wine (if using), tomato paste, and Italian seasoning. Mix all together and cook until red wine is cooked off (about 5 minutes) or if not using, until all the paste and seasoning is all combined.
    2 tbsp italian seasoning, ½ cup red wine, 2 tbsp tomato paste
  • Add the crushed tomatoes, beef broth and bay leaves. Mix all together and bring to a boil. Lower the heat and simmer for at least 30 minutes. Stir occasionally.
    28 oz crushed tomatoes, 14.5 oz beef broth, 2 bay leaves
  • While the sauce is cooking, heat 4 quarts of water until boiling. Add the pasta when there is about 10 minutes left on the sauce. Drain and set aside.
    1 lb rigatoni
  • Add the cream to the sauce. Mix all together and cook until cream is heated.
    ½ cup whipping cream
  • Serve the rigatoni in bowls and spoon sauce on top! Add some fresh grated parmesan cheese if desired. Buon appetito!

Notes

  1. This recipe will make about 10-12 cups of sauce. Double the recipe for larger gatherings or if you plan on freezing a bunch. Make sure you have a large enough pot if you double though, a 7.5 quart dutch oven will do the trick.
  2. Since bolognese is a slow cooked sauce it is best cooked using an iron cast skillet or dutch oven. This will ensure an even and steady temperature throughout since this material holds heat better. More controlled temperature helps you avoid burning your sauce.
  3. When choosing your wine opt for a high acidity option so that it is not drowned out by the already acidic tomato paste. Good options include Pino Nior or Chianti Classico. These will ensure their flavor stands out in the recipe. 
  4. Take your time! In my eyes, the longer cook time you give to a bolognese the better. Even though you can have this on your dinner table in less than 40 minutes, give yourself a healthy timeframe to cook it in and really allow all the flavors to marinade so you are left with a rich and elegant sauce.
  5. If you're reheating from frozen, defrost the sauce overnight in the refrigerator and and heat in a sauce pan until hot. 
  6. Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe.  It is recommended you check your exact measurements to come up with your own figures.

Nutrition

Serving: 2cups | Calories: 766kcal | Carbohydrates: 90g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 674mg | Potassium: 1271mg | Fiber: 9g | Sugar: 13g | Vitamin A: 4975IU | Vitamin C: 21mg | Calcium: 172mg | Iron: 6mg