Rigatoni with Meaty Mushroom Bolognese

By Cathie davidson

This Rigatoni with mushrooms is quickly prepared in 30 minutes using ground beef. Simple to make and it tastes great!

David Bonom, Cooking Light

DECEMBER 2013

Ingredients

• 6 ounces uncooked rigatoni
• 8 ounces 90% lean ground sirloin
• 1 tablespoon olive oil
• 2/3 cup carrots, 1/4-inch dice
• 1 medium red onion, chopped
• 1 (8-ounce) package pre-sliced mushrooms
• 8 ounces zucchini, cut into 1/2-inch pieces
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 4 garlic cloves, minced
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 3 tablespoons unsalted tomato paste
• 1/4 teaspoon crushed red pepper
• 2 tablespoons heavy cream
• 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.

Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender.

Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally.

Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally.

Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese.

Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.