Rigatoni with Summer Bolognese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • Kosher salt
  • 10 oz. rigatoni
  • 2 tbsp. unsalted butter
  • 1 small onion, finely diced
  • 2 small carrots, finely diced
  • 4 garlic cloves, minced
  • Kosher salt and black pepper
  • 1 lb. ground beef
  • 2 tbsp. tomato paste
  • 1/4 cup dry white wine
  • 3 cups multicolored cherry tomatoes, halved
  • 1/2 cup fresh basil, torn
  • 2 tbsp. grated Parmesan, plus more for topping

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed 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 tsp salt and black pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Add the ground beef, 1/4 tsp salt, and black 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 sauce, 4-7 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.

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