Rigatoni with Summer Bolognese

The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


Kosher salt

10 ounces rigatoni (about 3 cups)

2 tablespoons unsalted butter

1 small onion, finely diced

2 small carrots, finely diced

4 cloves garlic, minced

Kosher salt and freshly ground pepper

1 pound ground beef

2 tablespoons tomato paste

1/4 cup dry white wine

3 cups multicolored cherry tomatoes, halved

1/2 cup fresh basil, torn

2 tablespoons grated parmesan cheese, plus more for topping


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
  3. Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
Spicy Ground Beef Tacos
29m Easy 96%
Rigatoni with Sausage, Spinach and Goat Cheese
12m Easy 99%
Eggplant Bolognese
28m Easy 99%
Pappardelle with Bolognese Sauce
51m Intermediate 97%