Rigatoni with Meat Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 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.
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Ingredients for Rigatoni with Meat Sauce
2 tablespoons extra virgin olive oil
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 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 teaspoon salt
1/4 teaspoons ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced
How to make Rigatoni with Meat Sauce
Back to contentsHeat 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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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