Rigatoni with Summer Bolognese

Getting reviews...
The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
  3. Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!