Classic Rigatoni Ragu Recipe

Classic Rigatoni Ragu Recipe

This classic rigatoni ragu features a rich, slow-simmered meat sauce made with ground beef, pork, or lamb alongside sautéed onions, carrots, celery, garlic, red wine, tomato paste, and crushed tomatoes. Simmered for hours to develop deep, complex flavors, the hearty sauce is served over tender rigatoni pasta and topped with freshly grated Parmesan and fresh herbs.

Ingredients

• 1 lb (450g) ground beef, pork, or lamb (or a mix)
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• ¾ cup dry red wine
• 28 oz (800g) canned crushed tomatoes
• 1-2 cups beef or chicken stock
• ½ cup whole milk (optional for richness)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 400g rigatoni pasta
• Freshly grated Parmesan, for serving
• Fresh basil or parsley, for garnish

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add ground meat and cook, breaking it up, until well browned. Remove meat and set aside.
2. Add diced onions, carrots, celery to the same pot and sauté until vegetables soften and begin to caramelize, about 20-25 minutes.
3. Add garlic and tomato paste, cook for 2 minutes until fragrant and tomato paste darkens slightly.
4. Return meat to the pot. Pour in red wine to deglaze, scraping browned bits from the bottom, simmer until wine reduces by half.
5. Stir in crushed tomatoes, stock, bay leaves, oregano, thyme, salt, and pepper. Bring to a simmer, reduce heat to low, and cook gently for 2 - 3 hours, stirring occasionally. Add more stock if too thick.
6. About 20 minutes before serving, stir in milk if using, and adjust seasoning.
7. Cook rigatoni in salted boiling water according to package instructions until al dente. Drain, reserving a little pasta water.
8. Toss rigatoni with ragu, adding reserved pasta water if needed to loosen sauce.
9. Serve topped with fresh grated Parmesan and basil or parsley garnish.