Introduction
Garlic Butter Bolognese Rigatoni with Melty Mozzarella is the ultimate comfort pasta—rich, savory, and indulgently cheesy. This dish combines the deep, slow-cooked flavors of a classic Italian Bolognese with the luxurious richness of garlic butter and the irresistible stretch of melted mozzarella. Rigatoni’s sturdy shape holds the sauce beautifully, making every bite hearty, flavorful, and satisfying. Perfect for family dinners, cozy nights, or impressing guests without complicated techniques.
Ingredients
For the Garlic Butter Bolognese Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4–5 cloves garlic, minced
- 500 g (1 lb) ground beef (or beef & pork mix)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon chili flakes (optional)
- 2 tablespoons tomato paste
- 1 can (400 g / 14 oz) crushed tomatoes
- ½ cup beef broth or water
- ¼ cup milk or cream (traditional Bolognese touch)
For the Pasta
- 400 g (14 oz) rigatoni pasta
- Salted water for boiling
For the Cheese & Finish
- 200 g (7 oz) mozzarella cheese, shredded or sliced
- Fresh parsley or basil, chopped (optional)
- Grated Parmesan (optional)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve ½ cup of pasta water, then drain. - Build the Garlic Butter Base
Heat olive oil and butter in a large pan over medium heat. Add chopped onion and cook until soft and translucent (about 5 minutes). Add garlic and sauté for 30 seconds until fragrant. - Brown the Meat
Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Season with salt, pepper, oregano, basil, and chili flakes. - Develop the Bolognese
Stir in tomato paste and cook for 1–2 minutes. Add crushed tomatoes and beef broth. Reduce heat to low and simmer for 20–30 minutes, stirring occasionally. - Add Creaminess
Pour in milk or cream and simmer for another 5 minutes. Adjust seasoning as needed. - Combine Pasta & Sauce
Add cooked rigatoni to the sauce. Toss well, adding reserved pasta water if needed to loosen the sauce. - Melt the Mozzarella
Sprinkle mozzarella over the pasta, cover the pan, and let it melt gently for 2–3 minutes. Alternatively, transfer to an oven-safe dish and broil briefly until bubbly.
Cooking Methods Used
- Sautéing: For onions and garlic to build flavor
- Browning: Enhances meat depth and richness
- Simmering: Allows flavors to deepen and meld
- Melting/Gratinating: Creates gooey, cheesy perfection
History of the Dish
Bolognese sauce (Ragù alla Bolognese) originates from Bologna, Italy, traditionally made with meat, milk, and a small amount of tomato. While classic versions are paired with tagliatelle, modern adaptations embrace rigatoni for its sauce-holding ability. Garlic butter and mozzarella are contemporary twists inspired by Italian-American cuisine, adding richness and indulgence to a timeless sauce.
Health & Nutritional Benefits
- Protein-rich: Ground beef supports muscle growth and energy
- Calcium boost: Mozzarella strengthens bones and teeth
- Garlic benefits: Supports immunity and heart health
- Balanced comfort food: Carbohydrates, fats, and proteins in harmony
Tip: Use lean meat, whole-wheat pasta, or reduced-fat cheese for a lighter version.
Formation & Presentation (Plating)
- Spoon pasta into warm bowls or plates.
- Ensure visible strands of melted mozzarella on top.
- Garnish with fresh parsley or basil.
- Finish with grated Parmesan and cracked black pepper.
Serve hot with garlic bread or a crisp green salad for a complete meal.