Rigatoni With Summer Bolognese

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #36114

December 19, 2020



"This is out of the July/August 2019 Food Network magazine...great served with a side salad and garlic bread..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (375.1 g)
  • Calories 655.1
  • Total Fat - 26.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 118.2 mg
  • Sodium - 161.8 mg
  • Total Carbohydrate - 66.2 g
  • Dietary Fiber - 10.3 g
  • Sugars - 5.1 g
  • Protein - 37.6 g
  • Calcium - 82.3 mg
  • Iron - 4.7 mg
  • Vitamin C - 20.3 mg
  • Thiamin - 0.3 mg

Step 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.

Step 2

Reserve 3/4 cup cooking water, then drain.

Step 3

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.

Step 4

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.

Step 5

Add the tomato paste and cook until evenly combined 1 minute.

Step 6

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.

Step 7

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.

Step 8

Divide among bowls and top with the remaining basil and more Parmesan.

Tips & Variations


No special items needed.

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