Rigatoni with Meat Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This hearty rigatoni with meat sauce is a clever twist on a classic Italian comfort dish, offering a deep, savoury flavour profile with an added nutritional boost. By simmering the pasta directly in a rich base of lean minced beef, red wine, and crushed tomatoes, every tube of rigatoni absorbs the maximum amount of sauce for a truly satisfying finish. The addition of finely diced courgette provides a subtle sweetness and extra texture without overpowering the traditional aromatics.

As a high-protein meal, this recipe is an excellent choice for those looking for a balanced yet filling weeknight dinner. The use of Pecorino Romano and fresh basil leaves provides a sharp, herbaceous lift that cuts through the richness of the meat. It is a wonderful one-pan alternative to a traditional bolognese, making it a practical and healthy option for busy households.

Ingredients for Rigatoni with Meat Sauce

2 cucchiai di olio extravergine di oliva
1 medium onion, finely diced (about 150g )
1 medium carrot, peeled and finely chopped (about 35g )
1 celery stalk, finely chopped (about 50g )
1 cucchiaio di origano fresco tritato o 1 cucchiaino di origano secco
350g lean beef mince (85%)
5 garlic cloves, minced
120ml dry red wine, such as Cabernet Sauvignon
1 (800g) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium courgette (about 230g ), trimmed and cut into 1/2-inch dice (about 190g )
350g rigatoni pasta
1 cucchiaino di sale
1/4 cucchiaini di pepe nero macinato
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced

How to make Rigatoni with Meat Sauce

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and courgette; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.

Stir in the rigatoni, salt, pepper, and 725ml water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 240ml water and continue cooking until the pasta is tender, 9 to 10 minutes more.

Serve the rigatoni topped with the Romano and basil.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.