Rigatoni with meat ragu

Rigatoni with meat ragù is a hearty Italian pasta dish featuring large, ridged tube-shaped pasta tossed in a slow-simmered, rich meat sauce. The ragù is typically made with a blend of ground beef and pork, tomatoes, onions, carrots, celery, and herbs like basil and oregano. It's a classic comfort food originating from Italy, with regional variations like the Neapolitan 'ragù napoletano'.

🍽️ Nutrition at a glance

This dish is a balanced source of carbohydrates from the pasta and protein from the meat, with a moderate to high fat content depending on the cut of meat and amount of oil used. A typical serving provides a good amount of iron, B vitamins (especially B12), and lycopene from the tomatoes, and generally ranges from 600 to 800 calories per generous serving.

Nutrition breakdown

Calories	550 kcal
Protein	28 g
Carbs	55 g
Fat	22 g
Fiber	5 g
Sugar	6 g
Sodium	800 mg
Iron	4 mg
Potassium	600 mg
Vitamin A	120 mcg
Vitamin C	10 mg
Calcium	150 mg
Phosphorus	300 mg
Zinc	4 mg
Vitamin B12	1.5 mcg

Per 1 plate (350 g) · estimated, varies by recipe

💡 What's interesting

The slow cooking of the ragù, often for several hours, is a cultural ritual in many Italian families, allowing flavors to meld deeply and the meat to become incredibly tender. Nutritionally, the combination of tomato-based sauce with meat enhances the absorption of iron from the meat due to the vitamin C in the tomatoes.