Rigatoni Bolognesi

I do love pasta in every shape and form and I grab every opportunity possible to eat or to cook pasta from simple spaghetti to rigatoni or fettuccine, cannelloni or simple penne. Pasta also works miracles served with pure olive oil, garlic and tomatoes sauce or with meat and seafood..!!!

Today we are working pasta in the most traditional Italian way, bolognese, a simple recipe that will take less than 20 minutes of your time to prepare, made with simple ingredients that will indulge you and your guests to a carousel of tastes and smells.

Traditional bolognese is usually served with spaghetti (no. 6) but we are going to improvise this recipe and use rigatoni, a ridged tube pasta from Southern Italy.

The basic ingredients for this traditional recipe is of course garlic, olive oil, tomato puree as well as minced meat but a few extra tips will follow to give them that three dimensional taste.










Level of difficulty: 2/5

Serves: 3

Calories: 570 c per serving portion

Fat: 19 g

Protein:17.73 g



  • For the Bolognese sauce:
  • 1 kg of pure pork loin minced meat
  • I bunch of finely chopped parsley
  • 1 medium-sized finely chopped red onion
  • 2 gloves of garlic (finely chopped or mashed)
  • 1 glass of white wine ( chardonnay )
  • 2 glasses of pure tomato puree
  • 5-6 tablespoons of pure olive oil
  • a pinch of Himalayan salt
  • 1 tablespoon of grounded cinnamon
  • For the pasta:
  • 1 chicken stock
  • 1 vegetable stock
  • 1 packet of Rigatoni pasta
  • 5 tablespoons of pure olive oil



Put 3/4 of water in a big casserole and bring to boil.

Put the two stocks in and once the stock water is really hot pour in your pasta to cook.

Boil for 5 minutes and switch off your gas. Leave the pasta in until cooked “al dente.”

Once they are ready, drain your pasta with a big drainer, and then put back in the casserole. Pour the 6 tablespoons of pure olive oil and stir well. Close the lid and put them aside.

In the meantime use  a big and deep pan and put olive oil to shallow fry your onion and garlic. Stir for 3-4 minutes and then put your minced meat.

Throw your salt and cinnamon on top and stir for well on a very high heat for ten minutes.

Lower your heat and continue stirring for another 5 minutes.

Throw your tomato puree, and wine stir and cover for 5 minutes, then put your finely chopped parsley.

Lower your fire and leave it for a few more minutes, until the sauce is absorbed and becomes a velvet smooth texture.

Remove your rigatoni from the pan and put it in the bolognese sauce.

Stir lightly until you see a complete mixture of bolognese and rigatoni.


Athena’s Tips:

Al dente is an Italian cooking expression that describes pasta and (less commonly) vegetables, rice or beans that are cooked to be firm to the bite. The etymology in Italian is “to the tooth.”