If you’re craving a bowl of pure comfort that comes together with minimal effort and even less cleanup, One Pot Rigatoni Bolognese is about to become your new weeknight hero. This family-friendly dish takes all the depth of classic bolognese and melds it with hearty rigatoni in a glorious, rich sauce—all made in a single pot. Trust me, once you try this cozy, flavor-packed meal, you’ll want it on repeat!
Why You’ll Love This Recipe
- One-Pot Wonder: You get a full, flavorful dinner with just a single pan—hello, fewer dishes!
- Weeknight Friendly: From start to finish, One Pot Rigatoni Bolognese is ready in around 30 minutes—it’s perfect for those hectic evenings.
- Ultimate Comfort Food: Tender rigatoni soaks up a savory, aromatic meat sauce, creating a rich, stick-to-your-ribs meal everyone craves.
- Family Approved & Adaptable: This recipe always gets rave reviews, and it’s easy to make tweaks for picky eaters or dietary needs.
Ingredients You’ll Need
The beauty of One Pot Rigatoni Bolognese is in how a handful of simple ingredients transform into something so satisfying. Each component lends flavor, depth, or that irresistible “can’t-stop-eating” texture—let’s break down why you’ll want every one!
- Olive oil: Just a splash is all you need to develop a fragrant base and help brown the beef.
- Ground beef: Don’t underestimate the power of a good sear—lean ground beef brings hearty, meaty richness without excess grease.
- Onion, carrot, and celery: The classic “soffritto” that kicks up savory-sweet undertones and a subtle background complexity to the sauce.
- Garlic powder: Adds a mellow garlicky aroma without the bite, and it’s super convenient.
- Italian seasoning: Dried herbs bring classic bolognese vibes with zero fuss—think oregano, basil, and a kiss of thyme.
- Salt & pepper: Essential for letting all those flavors shine.
- Tomato paste: Don’t skip this—tomato paste’s concentrated flavor adds depth and a deep red color that makes the sauce sing.
- Beef broth: Infuses that unmistakable savory, umami richness and helps create the perfect saucy consistency for the rigatoni to absorb.
- Diced tomatoes: Canned and convenient, these add body, acidity, and little bursts of tomato in every bite.
- Rigatoni pasta (uncooked): The star! Its shape holds the bolognese sauce in every tube for maximum flavor with each forkful.
- Grated parmesan (optional): For that irresistible salty, melty finish—totally recommended!
Variations
One Pot Rigatoni Bolognese is endlessly adaptable—make it work for your pantry, mood, or family’s needs! Here are a few fun twists you can try to keep dinner exciting or help you use up what you have.
- Swap the protein: Try crumbled Italian sausage for a spicier kick, or use ground turkey or chicken for a lighter version.
- Mix up the veggies: Bell peppers, zucchini, or mushrooms all blend in beautifully if you want to sneak in more color and nutrition.
- Cheesy casserole: Stir in a handful of shredded mozzarella and pop under the broiler for a bubbly, melty top.
- Go vegetarian: Trade the beef for your favorite meatless crumbles or extra mushrooms, and use vegetable broth for an equally hearty meal.
How to Make One Pot Rigatoni Bolognese
Step 1: Brown the Beef
Start by heating olive oil in a roomy, heavy-bottomed pot over medium-high heat. Crumble in the ground beef and season with a couple of generous pinches of salt and pepper. Let the beef really get that nice, deep brown color—it adds so much flavor to the finished dish. Break it up as it cooks and don’t rush this step; caramelization is your friend here!
Step 2: Cook the Vegetables
Toss in the finely chopped onion, carrot, and celery. These “hidden” veggies melt right into the sauce, giving it subtle sweetness and heartiness. Let them soften and sweat for about 2–3 minutes with the beef, stirring often so nothing sticks.
Step 3: Season & Deglaze
Sprinkle in the garlic powder and Italian seasoning, then add the tomato paste directly to the hot pan. Use a sturdy spoon to stir in the paste—let it toast for a minute or two. This quick “roasting” intensifies the tomato flavor. Pour in the beef broth, making sure to scrape up any browned bits stuck to the bottom (that’s where the magic is!).
Step 4: Cook the Pasta
Add the diced tomatoes (with their juices) and the uncooked rigatoni. Give everything a good stir so the pasta is submerged as much as possible in the liquid. Bring the pot to a boil, then reduce to a gentle simmer. Cover and cook, stirring every so often, until the rigatoni is tender—about 15 minutes. Add a splash more broth if things look dry; the pasta will absorb a lot as it cooks!
Step 5: Finish and Serve
When the pasta is cooked to your liking and the sauce is luscious and thick, you’re ready to serve. Ladle the One Pot Rigatoni Bolognese into bowls and top with plenty of freshly grated parmesan. Grab a fork (and maybe some bread for sauce scooping)—dinner bliss is served!
Pro Tips for Making One Pot Rigatoni Bolognese
- Caramelize That Beef: Give the ground beef time to brown deeply for extra savory complexity—don’t just cook until “no longer pink.”
- Chop Veggies Small: Run the onion, carrot, and celery through a food processor for ultra-speedy prep and a sauce that’s perfectly textured.
- Pre-toast Tomato Paste: Always let the tomato paste cook out for a richer, less acidic, more robust sauce flavor that rivals all-day bolognese.
- Check the Liquid Level: Since the pasta cooks right in the pot, keep an eye on the sauce—add a splash more broth if it starts to look dry before the rigatoni is tender.
How to Serve One Pot Rigatoni Bolognese
Garnishes
The classic and crowd-pleasing finish is a flurry of freshly grated parmesan cheese—there’s just something magical about how it melts into the warm sauce. For a fresh, fragrant touch, sprinkle on a bit of chopped basil or parsley. If you like things a little fiery, try a pinch of crushed red pepper flakes right before serving!
Side Dishes
No bowl of One Pot Rigatoni Bolognese ever minds a crusty piece of garlic bread for scooping up that delicious sauce. A simple green salad—with a drizzle of olive oil and a splash of balsamic—is a perfect bright contrast. Or, keep it classic with roasted veggies like broccoli or asparagus to round out your plate.
Creative Ways to Present
Looking to wow the table? Spoon the bolognese into individual oven-proof dishes, top with mozzarella, and broil until golden—hello, mini pasta bakes! Or pile the pasta high in a deep serving platter and shower it with herbs and cheese for a “family-style Sunday supper” vibe. You can even layer leftovers into a casserole and serve layered-slice style—it’s cozy and impressive!
Make Ahead and Storage
Storing Leftovers
Pop any cooled leftover One Pot Rigatoni Bolognese into an airtight container (or a casserole dish covered with foil) and tuck it in the fridge for up to two days. The flavors deepen overnight—which means tomorrow’s lunch might be even better than tonight’s dinner!
Freezing
This recipe freezes beautifully. Store cooled pasta in freezer-safe containers or bags, label with the date, and freeze for up to three months. There’s no need to thaw before reheating—it can go straight from freezer to oven, covered tightly with foil.
Reheating
For leftovers, cover with foil and reheat in a 400°F oven for about 15–20 minutes, adding extra cheese for the last five minutes if you wish (highly recommended). Straight from the freezer? Bake covered at 360°F for about an hour, then uncover, top with cheese, and bake until bubbly and piping hot throughout.
FAQs
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Can I use a different type of pasta for One Pot Rigatoni Bolognese?
Absolutely! Just choose a sturdy pasta shape like penne, ziti, or fusilli that cooks in around 10 minutes. Avoid very thin noodles or instant pastas as they may become mushy or leave the dish too soupy.
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Why shouldn’t I pre-cook the pasta?
For One Pot Rigatoni Bolognese, cooking the pasta in the sauce helps it absorb flavor and gives the perfect creamy, luscious texture. Pre-cooked pasta won’t soak up the sauce and can become overcooked or watery.
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Can I make One Pot Rigatoni Bolognese ahead of time?
Yes, it’s a fantastic make-ahead meal! Prep fully, cool, and refrigerate or freeze. Reheat in the oven, and add a little extra cheese before serving for that just-made taste.
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How can I make this recipe gluten-free?
Simply use your favorite gluten-free rigatoni or short pasta (look for varieties that don’t fall apart easily). Just check the timing—gluten-free pastas may cook a bit faster, so keep an eye on texture as it simmers!
Final Thoughts
I hope this One Pot Rigatoni Bolognese becomes the comforting classic you reach for when you need a hug in a bowl. It’s unfussy, deeply flavorful, and always brings everyone to the table with a smile. If you give it a try, let me know how you (and your crew!) enjoyed it—I can’t wait for you to experience how special one-pot pasta night can be!
Print
One Pot Rigatoni Bolognese Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and flavorful one-pot rigatoni bolognese recipe that is easy to make and perfect for a comforting family meal. This dish combines ground beef, vegetables, tomatoes, and rigatoni pasta in a savory sauce topped with grated parmesan cheese.
Ingredients
For the Bolognese:
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Salt & pepper to taste
- 1/4 cup tomato paste
- 3 cups beef broth, or more as needed
- 1 (28-oz) can diced tomatoes
- 1 (16-oz) box rigatoni pasta, uncooked
For Serving:
- Grated parmesan cheese (optional)
Instructions
- Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with salt and pepper as it cooks.
- Cook the vegetables: Add chopped vegetables to the pot with the beef and cook until softened.
- Season and deglaze: Add garlic powder, Italian seasoning, salt, pepper, and tomato paste. Pour in broth, scraping up browned bits.
- Cook the pasta: Add diced tomatoes and pasta to the skillet. Bring to a boil, then simmer until pasta is done.
- Serve with grated parmesan.
Notes
- Ingredient Notes: Use lean ground beef or Italian sausage. Recommended pasta shapes cook in around 10 minutes, avoid instant varieties.
- Cooking Tips: Do not pre-cook the pasta. Chop vegetables finely for quick cooking.
- Freezer Tips: Freeze in a casserole dish; reheat covered and then uncovered in the oven.
- Leftover Tips: Turn leftovers into a pasta casserole for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
