Quick Rigatoni Bolognese
 
Makes 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ cup dry red wine
  • 1 (15-ounce) can crushed tomatoes
  • 2½ teaspoons kosher salt
  • 1 teaspoon dried marjoram
  • ½ teaspoon ground black pepper
  • ¼ cup fresh basil leaves
  • ¼ cup heavy whipping cream
  • ½ pound rigatoni pasta, cooked
  • Whole milk ricotta, to serve
  • Garnish: ground black pepper, fresh basil
Instructions
  1. In a large sauté pan, heat oil over medium-high heat. Add beef; cook, breaking apart with a spoon, until browned and crumbled, about 10 minutes. Drain excess fat, if desired. Return beef to pan.
  2. Add onion, carrot, celery, and garlic; cook until softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring frequently, for 2 minutes. Add wine, scraping browned bits in bottom of pan; cook until reduced by half. Stir in crushed tomatoes, salt, marjoram, pepper, and basil. Reduce heat to medium-low and simmer until slightly thickened, 15 to 20 minutes. Stir in cream; cook until heated through, about 2 minutes.
  3. Add pasta to sauce, tossing to coat. Cook until just heated through, about 5 minutes. Top servings with ricotta. Garnish with pepper and basil, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/quick-rigatoni-bolognese/