rigatoni bolognese

Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat!

Instant Pot Vegetarian Pasta | Rigatoni Bolognese

olive oil

onion (chopped fine)

celery (chopped fine)

carrots (chopped fine)

bell peppers (chopped fine)

Tbsp garlic

mushrooms (chopped)

water

dried porcini mushrooms

(1 can) crushed tomatoes

tsp black pepper powder

salt

thyme

oregano

basil

tsp sugar

Tbsp balsamic vinegar

tomato paste

tsp crushed red pepper (or

rigatoni pasta

milk

red wine

mascarpone cheese

Parmesan cheese (finely grated)

Tbsp fresh parsley (chopped)

Press ‘Saute’ and add olive oil to inner pot of Instant Pot.

Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.

Add fresh mushrooms and saute for 2 minutes.

Turn off Instant Pot by pressing ‘Cancel’.

If there’s food stuck to the bottom, deglaze pot with 2 tablespoons of water.

Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water.

Stir to combine.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Cook on ‘Manual’ (or 'Pressure Cook') mode for 7 minutes.

Do a quick release of pressure.

There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.

Stir in mascarpone cheese.

Let the pasta rest for a few minutes and it will thicken up.

Sprinkle each serving with Parmesan and fresh parsley.

Make dinner time quick and easy with this One Pot Rigatoni Bolognese! Everything cooks in one pot - even the pasta cooks right in the sauce.

One Pot Rigatoni Bolognese

beef

onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic powder

Italian seasoning

salt & pepper (to taste)

beef broth (or more as needed)

tomatoes

(16-oz) box rigatoni pasta (uncooked)

(to serve (optional))

Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.

Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).

Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.

Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607970815/nsx4phhwwl2v6uhxmo8h.mp4

Make dinner time quick and easy with this One Pot Rigatoni Bolognese! Everything cooks in one pot - even the pasta cooks right in the sauce!

This easy Rigatoni Bolognese is a flavorful one-pot dinner recipe. This Italian meat sauce is a classic meal that’s perfect for both weeknight dinners and special occasion, and extra delicious served over rigatoni pasta.

The Easiest Rigatoni Bolognese

onion

carrots (diced)

celery (diced)

garlic

pork

tsp basil

tsp black pepper

tsp red pepper flakes

beef broth

parmesan cheese (optional; grated)

rigatoni pasta (or pasta of choice)

Heat oil in a large dutch oven over medium heat, then add the onion, carrots and celery and sauté for 8 minutes; add the garlic and sauté for 1 more minute until fragrant.

Next, press the cooked vegetables to the side and add the ground beef and pork on the other side, using a wooden spoon to break them up, cooking until they&#39;re no longer pink.

Add the tomato paste, basil, oregano, salt, pepper, red pepper flakes and stir to combine. Last, pour in the diced tomatoes with their juices and the beef broth. Bring the bolognese to a boil, then cover and reduce heat to a simmer. Simmer it for 20 minutes. NOTE: If you&#39;re serving this over pasta, now is the time to cook the pasta as well.

Before serving, sprinkle with parmesan cheese (optional). Enjoy!

This hearty rigatoni bolognese is a comforting and cozy meal. Made with a delicious bolognese sauce that is simmered until perfection, and tossed with tender rigatoni pasta.

Rigatoni Bolognese

Italian sausage (casings removed)

Olive oil

yellow onion, finely diced

carrot,

celery,

garlic,

pancetta, small-diced (or thick-cut bacon)

red wine (plus more as needed)

bay leaves

Salt and pepper

½ cup whole milk (plus more to taste)

cheese

In a large 6-quart pot or Dutch oven, cook and brown the ground beef and Italian sausage over medium-high heat, breaking it up, for about 6 minutes. Remove from the pot and set aside. Note: If your pot is not large enough, cook in batches. If it starts to release too much moisture, absorb it excess with paper towel.

To the same pot (don’t wipe it clean), add a few drizzles of olive oil and cook the finely diced onions, carrots, and celery over medium-heat for about 6-8 minutes until softened, scraping the brown bits from the pot with a wooden spoon. If the brown bits are burning too fast, add a splash of wine to deglaze.

Add the garlic, pancetta, and thyme and cook for about 2 minutes until fragrant. Then, add the 1 cup of red wine, scraping any leftover brown bits. Simmer it down until the wine is about half reduced.

Add the canned crushed tomatoes and bay leaves. Return the cooked meat and stir to combine. Season with salt and pepper to taste. Bring to a boil and then reduce to a simmer over low heat for 30-35 minutes, with the lid partially covered.

Meanwhile, cook the rigatoni in generously salted water according to package directions. Reserve some pasta water for later just in case. Drain and set aside.

Once the bolognese sauce is done, finish with ½ cup whole milk or to taste. Toss the cooked rigatoni into bolognese sauce until evenly combined. If the sauce is too thick, add a splash of the reserved pasta water as needed.

Serve with freshly grated parmesan cheese on top. Enjoy!

Rigatoni bolognese is a simple, yet elegant dish made with homemade bolognese sauce, rigatoni, fresh herbs, and a dollop of ricotta or mascarpone cheese.

Rigatoni Bolognese Recipe

rigatoni (pappardelle, gnocchi

85% beef

sweet Italian sausage

San Marzano Tomatoes (juices included)

broth

celery (finely diced)

carrot (finely diced)

dry white wine

basil leaves (chopped)

garlic (minced)

butter

Salt and pepper (to taste)

Fresh grated parmesan cheese (for topping)

Olive oil (drizzle)

Melt butter over medium-low heat in a large pan or Dutch oven. Add garlic and onion. Cook for 1-2 minutes. Stir in celery and carrots, simmering for 3-4 minutes until softened.

Increase heat to medium and add ground beef/sausage. Season all over with salt and pepper. Cook until browned and no longer pink. About 5 minutes. Use the tip of a wooden spoon to break up the beef and pork into the smallest chunks possible.

Add the wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon. Simmer until evaporated/mixture is dry, about 5 minutes.

Add tomatoes, crushing with a wooden spoon/spatula into smaller chunks. Add milk, beef broth, and chopped basil. Mix until incorporated and reduce heat to low.

Let simmer on the lowest heat setting so the sauce is just simmering. Simmer for 2-3 hours, uncovered, stirring every 30 minutes, until the sauce has thickened. You can use a spoon to skim some of the fat off the top if desired but I recommend you leave it. Stir to mix the fat eith the sauce. Adjust with salt if needed. The sauce is ready when you can run a spoon through it and the bottom remains clean. If it collapses on itself or pools with liquid, simmer longer.

Bring a large pot of salted water to a boil. Add the rigatoni and cook al dente. Strain, reserving pasta water. Add pasta and sauce to a large bowl or separate pan on low heat with a splash of reserved pasta water. Toss to mix until pasta is completely coated and slightly creamy. Plate topped with fresh basil and freshly grated parmesan cheese. Drizzle with olive oil and serve.

Excellent and will double the next time to freeze.  This is authentic and a definite keeper!  Thank you so much for sharing.

Top 5 rigatoni bolognese recipes from across the web

The most viewed rigatoni bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Vegetarian Pasta | Riga...

One Pot Rigatoni Bolognese

The Easiest Rigatoni Bolognese

Rigatoni Bolognese

Rigatoni Bolognese Recipe

Top 5 rigatoni bolognese recipes from across the web

The most viewed rigatoni bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Vegetarian Pasta | Riga...

One Pot Rigatoni Bolognese

The Easiest Rigatoni Bolognese

Rigatoni Bolognese

Rigatoni Bolognese Recipe

The most viewed rigatoni bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine