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Rigatoni with Meaty Mushroom Bolognese


This Rigatoni with mushrooms is quickly prepared in 30 minutes using ground beef. Simple to make and it tastes great!

David Bonom, Cooking Light


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Rate this recipe 4.5/5 (13 Votes)


  • 6 ounces uncooked rigatoni
  • 8 ounces 90% lean ground sirloin
  • 1 tablespoon olive oil
  • 2/3 cup carrots, 1/4-inch dice
  • 1 medium red onion, chopped
  • 1 (8-ounce) package pre-sliced mushrooms
  • 8 ounces zucchini, cut into 1/2-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 3 tablespoons unsalted tomato paste
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons heavy cream
  • 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.

Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender.

Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally.

Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally.

Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese.

Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.

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