Description
A classic Italian pasta dish that combines hearty rigatoni with a rich, slow-simmered meat sauce. Perfect for a comforting family meal or a cozy dinner.
Ingredients
1 lb ground beef
1 yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
1/2 cup red wine (optional)
1/2 cup whole milk
1 bay leaf
1 tsp dried oregano
Salt and black pepper, to taste
12 oz rigatoni pasta
Freshly grated parmesan, for serving
Fresh basil leaves (optional), for garnish
Olive oil, for cooking
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened, about 8 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add ground beef, breaking it up with a spoon. Cook until browned and cooked through. Drain excess fat if necessary.
- Pour in red wine and let it reduce slightly, scraping the pan.
- Stir in tomato paste and cook for 2-3 minutes.
- Add crushed tomatoes, milk, oregano, bay leaf, salt, and pepper. Stir and simmer on low for 45-60 minutes.
- In a separate pot, boil salted water and cook rigatoni until al dente. Reserve some pasta water, then drain.
- Remove bay leaf from sauce. Combine cooked pasta with sauce, tossing to coat. Add pasta water if needed.
- Serve hot with grated parmesan and basil if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner