Anita’s Delicious Rigatoni Pasta with Sausage and Beef Bolognese Sauce

Spread the love
Print Friendly, PDF & Email


1 pound (16 ounces) Rigatoni Pasta, cooked to package instructions.

3 Tablespoon Olive Oil

1 Tablespoon butter

1/2-pound Spicy Italian Sausage, casing removed.

1/2 -pound ground meat

1 onion, small diced

4 cloves garlic, minced

5 fresh Roma tomato, diced

2 sprig fresh thyme

2-3 Tablespoon tomato paste

1/3 cup red wine

Salt and Pepper to taste

1/2 cup Pecorino Romano, grated for garnish

1/2 cup of tomato sauce


  1. Boil water and cook pasta al dente. Remove water and save 1/2 cup of pasta water. Set cooked pasta aside.
  2. Use a large saucepan and over medium heat, heat olive oil and butter. Add ground meat and cook for about 5 minutes.
  3. Incorporate sausage and cook through for 5 to 7 minutes. Season with salt and pepper. Stir in onions and garlic and continue cooking until soft and tender.
  4. Add in fresh diced tomatoes, tomato paste, red wine, tomato sauce, fresh thyme leaves, and pasta water. Bring to a simmer, stirring occasionally.
  5. Lower heat and keep simmering until sauce have thickened. Pour sauce over cooked pasta and mix till well incorporated. Sauce can be kept in freezer into a glass safe container, until ready to use.
  6. Serve and garnish with grated cheese. Enjoy!



Previous Post Next Post