Description
This One Pot Rigatoni Bolognese is a hearty and comforting Italian-inspired pasta dish made with ground beef, aromatic vegetables, and a rich tomato sauce, all cooked together in a single pan for minimal cleanup. The rigatoni absorbs the flavorful broth and sauce, making every bite deliciously satisfying. Perfect for a quick weeknight dinner that doesn’t skimp on taste.
Ingredients
Scale
Main Ingredients
- 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 and pepper, to taste
- 1/4 cup tomato paste
- 3 cups beef broth, plus up to 1 cup more as needed
- 1 (28-oz) can diced tomatoes
- 1 (16-oz) box rigatoni pasta, uncooked
- Grated parmesan cheese, for serving (optional)
Instructions
- Brown the beef: Heat the olive oil in a medium-large pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, seasoning with a few pinches of salt and pepper. Continue cooking until the beef is fully browned and no longer pink.
- Cook the vegetables: Add the finely chopped onion, carrot, and celery to the pan with the browned beef. Cook over medium heat, stirring frequently, until the vegetables soften, about 2-3 minutes.
- Season and deglaze: Stir in the garlic powder, Italian seasoning, a pinch of salt and pepper, and the tomato paste. Mix well to combine. Pour in 3 cups of beef broth, scraping the bottom of the pan to deglaze and lift up any browned bits, incorporating their flavor into the sauce.
- Cook the pasta: Add the diced tomatoes and uncooked rigatoni to the pan. Stir to ensure the pasta is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover loosely and cook until the pasta is tender, about 15 minutes, stirring occasionally. Add up to 1 more cup of broth during cooking if the liquid evaporates too quickly.
- Serve: Once the pasta is cooked and the sauce has thickened, remove from heat. Serve hot, topped with grated parmesan cheese if desired.
Notes
- Use a large enough pan or skillet to accommodate the pasta and sauce while cooking.
- Adjust seasoning with salt and pepper at the end to taste.
- If you prefer a vegetarian version, substitute ground beef with lentils or plant-based meat and use vegetable broth.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
- To make it dairy-free, omit the parmesan or use a vegan cheese alternative.
