Rigatoni with Beef & Pomegranate Ragu

By McLean

Ingredients

• 3 tablespoons olive oil
• 1 lb. ground beef
• 2 large ribs celery, thinly sliced
• 2 large shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 cup tomato paste
• 4 teaspoons finely chopped fresh rosemary
• 1 3/4 cups beef stock
• 1 cup unsweetened pomegranate juice
• 16 oz. rigatoni
• 1/2 cup fresh ricotta

Preparation

Step 1

In a large pot, heat 2 talons oil over medium high.

Add the beef; season with salt and pepper. Cook, stirring often and breaking up with a spoon, until browned, about 5 minutes. Add celery, shallots and garlic; season. Cook, stirring often, until vegetables soften, about 5 minutes. Stern the tomato paste and 3 tablespoons rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the rage over medium-low, stirring often, until the liquid is thickened and sauce, 25 to 30 minutes; season.

In a large pot of boiling, salted water, cook the pasta to al dente; drain. Return to the pot and stir in the remaining 1 tablespoon oil; season. Divide the pasta among bowl; top with the rage, ricotta and remaining rosemary.