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Rigatoni with Bolognese Sauce

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Total Time 5 hrs
Course Main Course
Cuisine Italian
Servings 6


  • 1 Slow Cooker or Crock Pot


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 8 ounces white mushrooms (chopped)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 8 ounces ground beef
  • 8 ounces ground veal
  • 8 ounces bulk Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 1/4 cup tomato paste
  • 42 ounces crushed canned Italian tomatoes
  • 1 pound dry rigatoni noodles
  • Parmesan cheese


  • Heat oil in a large skillet and saute the onion, pepper, celery, carrots, mushrooms, bay leaves and thyme until vegetables soften, then place in the crock of your slow cooker.
  • Add ground meats to the empty pan and season with salt and pepper,  cooking until  browned and crumbly; add to crock.
  • Add red wine to the crock along with the vinegar, tomato paste, and crushed tomatoes; stir.
  • Cover crock and cook on high for 4-6 hours or until meat is very tender; remove bay leaves.
  • Boil rigatoni in salted water according to package directions, then drain.
  • Toss cooked pasta with sauce and serve garnished with grated Parmesan cheese.


From the kitchen of palatablepastime.com
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