Description
A cozy and hearty pasta dish that features a rich meat sauce clinging to rigatoni, perfect for weeknight dinners.
Ingredients
- 12 ounces rigatoni
- 1 pound ground beef
- 1 medium onion, chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped (optional)
- 2 to 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 can)
- 1/3 cup milk
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 to 2 teaspoons Italian seasoning or dried oregano
- Parmesan cheese, for serving
Instructions
- Heat olive oil in a big pot or deep skillet on medium heat. Add onion, carrot, and celery with a pinch of salt. Cook for about 6 to 8 minutes until softened.
- Add garlic and stir it in for about 30 seconds, until fragrant.
- Brown the ground beef until no longer pink, breaking it up with a spoon. Spoon off excess grease if necessary.
- Toast tomato paste by pushing the meat to the side, adding it to the center, and stirring for 1 to 2 minutes.
- Build the sauce by adding crushed tomatoes, seasoning, and black pepper. Bring to a gentle simmer.
- Stir in milk and let it simmer uncovered for 20 to 30 minutes, stirring occasionally.
- Boil salted water and cook rigatoni until just tender, saving a mug of pasta water before draining.
- Toss pasta with sauce and a splash of pasta water if needed. Finish with lots of parmesan.
Notes
This dish reheats beautifully, making it a great choice for leftovers. You can also freeze the sauce for future meals. Adjust salt at the end for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian