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Close up of rigatoni with bolognese sauce
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5 from 4 votes

Rigatoni Bolognese

Use up last night's beef brisket for this Rigatoni Bolognese pasta dinner tonight. Loaded with carrots, onions, celery and mushrooms, this is comfort food at its finest.
Course Main Course
Cuisine Italian
Keyword Beef Brisket Rigatoni, Rigatoni Bolognese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Ali Randall


  • 1 box rigatoni
  • 2 pounds beef brisket, minced or chopped finely
  • 1 tablespoon olive oil
  • 2 carrots, peeled and chopped
  • 1 celery rib, chopped
  • 1/2 onion, peeled and chopped
  • 1 cup baby Bella mushrooms
  • 2 teaspoons garlic, minced
  • 1 cup red wine
  • 1/2 cup beef broth, as needed
  • Fresh basil, chopped
  • Freshly grated Parmesan cheese


  • Chop or mince the leftover beef brisket.
  • In a large pot, saute the onions over medium heat in one tablespoon of olive oil until soft, about 4 minutes.
  • Add the celery, mushrooms and carrots and cook until all the veggies have softened, about 7 minutes.
  • Add the garlic, wine, and the brisket and its juices (or added broth) to the pot and simmer for a half hour until the liquid is reduced by half.
  • Meanwhile, boil the rigatoni according to the package directions until al dente. Drain the pasta and add to the Bolognese just before serving. Mix the pasta and Bolognese well and serve in bowls. Sprinkle with freshly grated Parmesan cheese and basil.


This recipe was originally published December 31, 2014. It was updated December 2019.