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Rigatoni Bolognese is a hearty, comforting meal made in large batches to feed a hungry crowd. This classic Italian-American favorite is weeknight-friendly and perfect for gatherings, with bold, slow-simmered flavors that taste like it’s been cooking all day.
With a rich, meaty sauce and tender pasta, this dish is everything you want in a comforting pasta dinner. We keep it simple by using high-quality jarred marinara and a mix of ground beef and Italian sausage for depth and richness. It’s a cozy meal that’s easy to prep ahead and freezes beautifully for future meals.
Try This Next: Our Garlic Parmesan Pasta makes an excellent main with some Grilled Chicken Thighs, or this Buffalo Chicken Pasta is a spicy way to end the day!
Why I Love This Recipe
- Perfect for a crowd – Makes a generous batch to satisfy the whole family or a group of guests.
- Big, bold flavor – Italian sausage, herbs, and high-quality marinara give the sauce depth and complexity.
- Freezer-friendly – The sauce alone freezes well for future meals, just add fresh pasta later.
- Quick comfort – A classic dish made in about 40 minutes with pantry staples.
RECIPE WALK-THROUGH
Before You Begin
Make sure to gather all your ingredients and prep tools before starting. Dice the onion, mince the garlic, and set out your dried herbs and sauces. Choose the highest-quality marinara you can find. This recipe is made with Rao’s, which is the best jarred sauce on the market, currently. Start boiling your pasta water midway through the sauce simmer for seamless timing.
Tools and Equipment
- Large 4–5 quart pot or Dutch oven
- Large pot for boiling pasta
- Measuring spoons
- Colander
- Wooden spoon or spatula
- Airtight containers for storage
How To Make Rigatoni Bolognese
See the recipe card below for full, detailed instructions
In a large pot over medium-high heat, cook the sausage, ground beef, onion, and garlic until the meat is no longer pink. Drain off excess grease.
Add dried basil, oregano, bay leaves, and crushed red pepper flakes. Stir and cook for about a minute to bloom the spices.
Pour in the marinara sauce, stir to combine, and bring to a boil. Cover and reduce the heat to low. Simmer for 20-30 minutes. Add fresh minced parsley at the end for added flavor.
About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve ½ cup of pasta water and drain the rest.
Add the cooked pasta directly to the sauce and toss to coat. Add reserved pasta water if needed to loosen the mixture.
Serve immediately, garnished with fresh basil and Parmesan cheese.
Serving Suggestions
Serve this with a homemade Caesar Salad, Garlic Bread, or Roasted Vegetables for a full Italian-inspired meal.
Storage Tips
The Best Way to Store Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze just the sauce (not the pasta) in a freezer-safe container for up to 3 months.
- Reheating: Microwave or gently warm on the stovetop. Stir in a splash of broth or milk if the sauce has thickened too much.
Recipe Tips
- Swap rigatoni for penne or ziti if preferred.
- Add a splash of red wine to the sauce for a deeper flavor.
- Top with mozzarella and broil briefly for a baked pasta twist.
- Don’t skip draining the grease after browning the meat—it keeps the sauce rich, not oily.
- Rigatoni breaks easily if overcooked. Make sure to keep it al dente for the best bite.
- Stir in a splash of reserved pasta water if the sauce feels too thick.
- No fresh basil? Extra parsley works well for a fresh garnish.
More Incredible Pasta Recipes
- Tortellini Soup with Italian Sausage & Spinach
- Italian Sausage & Tortellini Skillet
- Creamy Chicken Pesto Pasta
- Chicken Pasta Bake
- Roasted Cherry Tomato Pasta
- One Pot Pizza Pasta
Rigatoni Bolognese
Ingredients
- 1 Medium onion diced
- 4 Garlic cloves minced
- 1 pound Ground Italian sausage
- 1 pound Lean ground beef
- 1 teaspoon Dried basil
- 2 teaspoons Dried oregano
- 2 Bay leaves
- 1/2 teaspoon Crushed red pepper flakes
- 48 ounces Jarred Marinara 2 (24-ounce) jars
- 2 tablespoons Fresh minced flat-leaf parsley
- 1 pound Rigatoni
- Fresh basil and parmesan cheese for garnish
Instructions
- Heat a large, 4-5 quart pot over medium-high heat. Add sausage, ground beef, onion and garlic. Cook, stirring often, until meat is no longer pink. Drain any excess grease from the pan.
- Add basil, oregano, bay leaves and crushed red pepper flakes. Stir and cook for about 1 minute.
- Add marinara to the pot and stir to combine. Bring to a boil, then cover and turn the heat down to low. Simmer for 20-30 minutes. Stir in a couple tablespoons of freshly minced parsley.
- About 15 minutes prior to finishing the sauce, bring a large pot of water to boil. Add a tablespoon of salt and the pasta. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- Once the pasta is cooked to al dente (cooked, but with a bite) add the pasta directly to the sauce and stir/toss to coat. Serve immediately with fresh basil and parmesan cheese for garnish.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
