Rigatoni with Meat Sauce

Rigatoni with Meat Sauce
Rigatoni with Meat Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon Olive Oil

  • 2

    pound Ground Beef

  • 1

    Onion (diced)

  • 3

    cloves Garlic

  • 2

    Carrots (small diced)

  • 2

    ribs of Celery (small diced)

  • 1

    28-ounce can Whole Plum Tomatoes

  • 1

    cup Dry Red Wine

  • 1

    Fresh Bay Leaf

  • 6

    sprigs Fresh Oregano

  • Salt to taste

  • 1

    cup Flat Leaf Italian Parsley (torn)

  • 1/2

    cup Parmesan (grated)

  • 2

    tablespoon Unsalted Butter

  • 2

    pound Rigatoni

Directions

Heat a large saucepan with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes. Add onion, carrots and celery into a food processor and pulse to finely chop vegetable. Add vegetable mix to pan and cook for another 3 minutes. Deglaze the pan with red wine. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and oregano and taste for seasoning. You may want to add a little salt here. Simmer for about 2 hours, skimming off any excess fat that comes to the top. Once the sauce is done, bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little bit of your pasta water. Remove from the heat and stir in parsley, parmesan, butter and a drizzle of olive oil and serve immediately.

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