
17 Desserts For the Holidays
It's Christmas time again and what better way to celebrate the holidays than being with...
Recipe: #36114
December 19, 2020
Categories: Fresh Tomatoes, Main Dish, Casseroles, Italian, Stove Top, No Eggs, Wine more
"This is out of the July/August 2019 Food Network magazine...great served with a side salad and garlic bread..."
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.
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.
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.