One-Pot Rigatoni Bolognese

This easy Rigatoni Bolognese can be made entirely in one-pot and only requires 30 minutes of hands-on kitchen time! I’ve made this recipe for years for my family and it’s a win every single time. While many bolognese recipes take a long time to make, my version is quicker (only 1 hour vs. 4-6 hours), easier, and healthier without sacrificing flavor!

What is Rigatoni Bolognese?

Rigatoni Bolognese is a meat-based tomato sauce served over rigatoni pasta. This healthier pasta recipe is made with chopped celery, carrots, zucchini, minced garlic, onion, tomato sauce, a flavorful Italian seasoning, and your choice of lean ground beef or ground turkey. Add in soy milk, whole milk, or even half-and-half for a creamier version. Mix in cooked rigatoni pasta and top the entire dish with parmesan and fresh oregano to take things up a notch!

You’ll Also Love: Mushroom & Spinach Pasta Bake

I love making a big batch of this Rigatoni Bolognese and saving leftovers for all week long. I promise it’s even better the next day!

One-Pot Bolognese Rigatoni Ingredients

• Whole Wheat Rigatoni Pasta (opens in a new tab) – You can also use gluten-free lentil rigatoni! (opens in a new tab)
• Olive Oil
• Chopped Veggies – Onion, Carrots, Celery, Zucchini
• Minced Garlic
• Lean Ground Beef – Other options include ground turkey or Italian sausage.
• Tomato Paste
• Diced Tomatoes (opens in a new tab)
• Tomato Sauce
• Vegetable Broth
• Dried Oregano/Dried Basil
• Honey or Agave
• Sea Salt/Black Pepper
• Crushed Red Pepper Flakes
• Milk  – While traditionally made with heavy cream, I like using whole milk, soy milk, or creamy cashew milk for a healthier version. Half-and-half also works great for an extra-creamy sauce!
• Freshly Chopped Parsley – Plus extra fresh herbs as garnish. Oregano, basil, or thyme are all delicious!
• Grated Parmesan Cheese – Optional, but SO good!

TIP: This recipe is delicious on its own, but it can also be served with garlic bread, a salad, and/or roasted asparagus for a date night dinner or restaurant-level goodness!

How to Make Rigatoni Alla Bolognese

Making Rigatoni Bolognese is easier than you may think!

1. Saute the vegetables in a large non-stick pan with tall sides or a large Dutch oven.
2. Add in the meat and cook until it is partially cooked through.
3. Mix in the tomato sauce, tomato paste, diced tomatoes, broth, seasoning, honey, and milk.
4. Let simmer on low for 45 minutes to 1 hour.
5. Cook the rigatoni pasta, drain, and mix into the sauce (along with about 1 cup of pasta water).
6. Mix in fresh parsley, then top with fresh oregano and parmesan!

Notes About the Recipe

• I had a little bit of a tough time finding whole wheat rigatoni in stores, but it can be ordered on Amazon (opens in a new tab), or you can use lentil rigatoni or regular rigatoni instead if necessary.
• I included 1 zucchini, diced very small, so it’s like a hidden veggie. You can totally double the amount of zucchini and add even more nutrition!
• As much as I wish the sauce could cook for less time, it really does need the full 45 minutes to 1 hour to thicken. The process of cooking the bolognese low and slow really does make a difference and yields an amazing sauce! It’s worth the wait.
• I originally made this recipe with unsweetened coconut milk for a thick, creamy sauce. It was good, but I couldn’t get past the coconut taste with the savory tomato flavors. I found that soy or whole milk tastes better, but I wanted to let you know that coconut milk is also an option!

Storing Leftovers

How long does bolognese last in the fridge?

Place leftovers in a glass dish with an airtight lid and store them in the refrigerator. Bolognese can last for up to 4 to 5 days in the fridge!

Can you freeze bolognese pasta?

This recipe can also be frozen for up to 3 months. Simply let the pasta cool in the fridge for 1 hour, then move the airtight container to the freezer! To reheat, add 1/2 to 1 Tablespoon of water or broth into the dish and microwave until evenly warm, stirring often. It can also be reheated on the stovetop!

More Healthy Pasta Recipes

• Creamy Lemon Garlic Pasta
• Sun-Dried Tomato Chicken Pasta
• Healthy Chicken Broccoli Pasta Casserole
• Spicy Vodka Ham Pasta
• Creamy Pumpkin Pasta Recipe

Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) (opens in a new tab) course!

Cook ModePrevent your screen from going dark

ServingsServes 6

1x2x3x

5.00 from 8 votes

Rigatoni with Meat Sauce

This Rigatoni Bolognese recipe is a weeknight dinner dream come true! Made with rigatoni pasta, chopped hidden veggies, lean ground beef (or ground turkey), and a creamy, flavorful tomato sauce, every bite of this hearty and healthy pasta is so good. Easily make this one-pot bolognese recipe dairy-free and put it together in 30 minutes, then let it simmer on the stove for a dinner that everyone will love!

Prep: 10 minCook: 20 minSimmer Time: 1 hrTotal: 1 hr 30 min

Print (opens in a new tab)SaveRate

Equipment

• ▢
  Sauté Pan (opens in a new tab)

Ingredients

• ▢ 16 ounces whole wheat rigatoni pasta (opens in a new tab)
• ▢ 1 Tablespoon olive oil (opens in a new tab)
• ▢ 1 medium carrot, peeled and finely chopped (about 1/3 cup chopped)
• ▢ 1 small yellow onion, finely chopped (about 3/4 cup chopped)
• ▢ 1 medium celery stalk, finely chopped (about 1/2 cup chopped)
• ▢ 1 medium zucchini, diced small (about 1 1/2 cup chopped)
• ▢ 4 teaspoons minced garlic
• ▢ 1 1/2 pounds lean ground beef
• ▢ 2 Tablespoons tomato paste
• ▢ 14.5-ounce can diced tomatoes (opens in a new tab) (drained)
• ▢ 8-ounce can tomato sauce
• ▢ 2 cups vegetable broth
• ▢ 2 teaspoons dried oregano
• ▢ 2 teaspoons dried basil
• ▢ 1 Tablespoon honey or agave
• ▢ 1 teaspoon fine sea salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 1/2 cup whole milk or soy milk (half and half for a creamier version)
• ▢ 2 Tablespoons freshly chopped parsley (plus extra as garnish)
• ▢ 1-2 ounces grated parmesan cheese (as garnish, optional)

Instructions

1. In a large non-stick skillet with high sides add the olive oil, onion, carrot, and celery. Cook over medium heat for about 7-9 minutes, stirring occasionally, until onions begin turning translucent.
2. Mix in the zucchini and garlic and cook for another 5 minutes until fragrant.
3. Add the ground beef and break apart into smaller pieces. Cook for 7-8 minutes over medium-high heat, mixing every 2-3 minutes. The ground beef should be partially cooked through.
4. Mix in the tomato paste, diced tomatoes, tomato sauce, broth, oregano, basil, honey, salt, pepper, red pepper flakes, and milk.
5. Bring to a boil over high heat. Reduce to a simmer over medium-low heat, cooking uncovered for 1 hour. Mix every 10-15 minutes.
6. While the bolognese sauce is cooking, cook the pasta. Bring a large pot of water to a boil. Sprinkle with a generous amount of salt and add the rigatoni. Stir and cook for about 9-10 minutes, or until al-dente, or as directed on the box. Reserve 1 cup of pasta water for later and set aside. Strain the pasta and rinse well with cold water.
7. Mix the rigatoni and 1 cup of reserved pasta water into the meat sauce.
8. Bring to a simmer over medium heat and cook for 3-5 minutes, mixing often, until the sauce has thickened and clings to the pasta.
9. Mix in the parsley.
10. Divide the rigatoni bolognese among serving bowls and garnish with more chopped parsley or fresh oregano and grated parmesan, if desired.

Watch Me Make This

Notes

• I had a little bit of a tough time finding whole wheat rigatoni in stores, but it can be ordered on Amazon (opens in a new tab), or you can use lentil rigatoni or regular rigatoni instead if necessary.
• I included 1 zucchini, diced very small, so it’s like a hidden veggie. You can totally double the amount of zucchini and add even more nutrition!
• As much as I wish the sauce could cook for less time, it really does need the full 45 minutes to 1 hour to thicken. The process of cooking the bolognese low and slow really does make a difference and yields an amazing sauce! It’s worth the wait.
• I originally made this recipe with unsweetened coconut milk for a thick, creamy sauce. It was good, but I couldn’t get past the coconut taste with the savory tomato flavors. I found that soy or whole milk tastes better, but I wanted to let you know that coconut milk is also an option!

Nutrition

Serving: 1.5 Cups | Calories: 527 kcal | Carbohydrates: 72 g | Protein: 37 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 70 mg | Sodium: 1030 mg | Potassium: 1054 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 2351 IU | Vitamin C: 20 mg | Calcium: 119 mg | Iron: 6 mg

Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)