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Rigatoni with Bolognese Sauce


  • 1 ¾ lbs ground veal (or ground beef)
  • Salt and pepper to taste
  • 2 oz ham, finely chopped
  • ¼ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, finely chopped
  • 1 glass red wine (optional)
  • 1 - 28 oz can Italian tomatoes
  • 16 oz rigatoni pasta, cooked al dente
  • ½ cup BelGioioso American Grana® cheese, shredded
  • ¼ cup fresh basil or parsley, chopped


  • Brown ground meat with salt and pepper, drain and set aside. Sauté ham, onion, carrot, celery and garlic in olive oil until ham is browned and vegetables are soft.
  • Stir in ground meat and optional glass of red wine. Add the canned tomatoes and a little water and let sauce simmer at least 1 1/2 to 2 hours, stirring occasionally.
  • The sauce will be thick and can be served over hot rigatoni pasta and garnished with fresh basil or parsley and freshly shredded BelGioioso American Grana®.