Rigatoni with Meat Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 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 colheres de sopa de azeite de oliva extra virgem
1 medium onion, finely diced (about 150g )
1 medium carrot, peeled and finely chopped (about 35g )
1 celery stalk, finely chopped (about 50g )
1 tablespoon chopped fresh oregano or 1 teaspoon dried
350g lean beef mince (85%)
5 dentes de alho, picados
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 de macarrão rigatoni
1 colher de chá de sal
1/4 colher de chá de pimenta-do-reino moída
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.