Ingredients
- 2 onions, small, peeled and quartered
- 2 carrots, large, scraped and cut into 3-inch pieces
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning, dried
- 1/2 teaspoon red pepper, crushed
- 1/2 teaspoon salt, divided
- 1 pound ground chuck
- 3 1/2 cups chicken stock (unsalted)
- 6 tablespoons basil, fresh, sliced, divided
- 2 tablespoons tomato paste (unsalted)
- 1 tablespoon red wine vinegar
- 12 ounces rigatoni, dry (or pasta of your choice)
- 26.46 ounces tomatoes, strained, such as Pom (or used crushed tomatoes)
- 4 ounces mozzarella cheese, fresh, cut into 1/8 inch slices
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
How to Make
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Step 1: Place onions in a food processor; pulse until finely chopped. Add the carrots; pulse until finely chopped.
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Step 2: Preheat the oven to 350º.
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Step 3: Heat a large high sided sauté pan over medium heat. Add the oil to the pan; swirl to coat. Add the onion mixture and cook 4 minutes. Add the garlic and cook 2 minutes. Add the Italian seasoning, red pepper, and 1/4 teaspoon salt.
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Step 4: Add the beef and cook 5 minutes. Stir in the stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring the mixture to a boil; cook for 13 minutes or until the pasta is almost done, stirring frequently. Stir in the remaining 1/4 teaspoon salt.
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Step 5: Arrange the mozzarella over the pasta mixture. Sprinkle with the Parmigiano-Reggiano; bake for 15 minutes at 350º or until the pasta is tender. Sprinkle with the remaining basil.
We hope you enjoy this recipe!
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