Rigatoni Bolognese is everyone’s favorite main course! The tangy and beefy tomato sauce tossed together with the bouncy, filling rigatoni pasta will satisfy any tastebuds that come near. The cook loves it, too, because of its one-pot convenience and 30-minute master time. You can ensure everyone is filled with joy and pasta when Rigatoni Bolognese is on their plates!
Ingredients
- 1 tablespoon olive oil
- 1 pound of ground beef
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- salt, to taste
- pepper, to taste
- 1/4 cup tomato paste
- 3 cups beef broth, plus more to taste, if needed
- 1 (28-ounce) can of diced tomatoes
- 1 (16-ounce) box of rigatoni pasta, uncooked
- parmesan, optional, shredded, to taste
Directions
Step 1 –In a medium-large pan over medium heat, warm the oil.
Step 2 –Cook the beef while crumbling until no longer pink, seasoning with salt and pepper, for about 7-10 minutes.
Step 3 –Add the onion, carrot, and celery to the cooked beef, stirring often, until softened, about 2-3 minutes.
Step 4 –Add the garlic powder, Italian seasoning, salt, pepper, and tomato paste to the beef and veggie mixture, stirring until mixed well.
Step 5 –Pour 3 cups of the beef broth into the beef and veggie mixture.
Step 6 –Use a spatula to scrape the browned bits off the bottom of the pan.
Step 7 –Add the diced tomatoes and the pasta to the beef and veggie mixture, stirring to ensure the pasta is completely covered with liquid.
Step 8 –Bring the beef and veggie mixture to a boil.
Step 9 –Reduce the temperature to a simmer and cook until the pasta is al dente, about 15 minutes.
Step 10 –Add up to 1 more cup of broth while simmering, as needed.
Step 11 –Serve with parmesan cheese.
