Rigatoni Bolognese

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Our own Chef Lorenzo Boni hails from Bologna, and this is adapted from his family recipe. Learn from the master!


Step 1

Bring a large pot of water to a boil and season with salt. Cook the pasta for 6 minutes, drain, and toss with some oil. Place onto a sheet tray then into the fridge to cool down.

Step 2

In a robot coupe, process the vegetables and pancetta until they are finely ground.

Step 3

Add the ingredients to a medium sized pot with the olive oil and cook for 10 minutes over medium heat.

Step 4

Add the meat and brown well, about 15 minutes.

Step 5

Deglaze with the white wine; evaporate completely then cover with water. Add the tomato paste and bring the sauce to a simmer.

Step 6

Cook for approximately 2 hours. The sauce should be thick and the meat should be very tender.

Step 7

For service, bring a large pot of water to a boil and heat the Bolognese in a large rondo.

Step 8

Blanch the pasta in the boiling salted water for 1 minute then combine with the sauce.

Step 9

Garnish with Parmigiano Reggiano cheese.


  • 3 lbs Barilla® Rigatoni
  • 3 ea celery stalks
  • 3 ea carrots
  • 1½ onions
  • 12 oz pancetta
  • 6 tbsp extra virgin olive oil
  • 1½ lbs ground beef
  • 1½ lbs ground pork
  • 1½ cups dry white wine
  • 1 cup tomato paste
  • 9 cups water
  • 1½ cups Parmigiano Reggiano cheese
Recipe Type:
Chef Recommended Cuts
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 185g
Servings Per Container 24

Amount Per Serving
Calories 490
Calories from Fat 198
% Daily Value*
Total Fat 22gg
Saturated Fat 8gg
Trans Fat 0gg
Cholesterol 45mgmg
Sodium 440mgmg
Total Carbohydrate 47gg
Dietary Fiber 3gg
Sugars 4gg
Protein 23gg

Vitamin A %
Vitamin C %
Calcium 80mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.