The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 10 ounces rigatoni (about 3 cups)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 small carrots, finely diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 3 cups multicolored cherry tomatoes, halved
- 1/2 cup fresh basil, torn
- 2 tablespoons grated parmesan cheese, plus more for topping
Instructions
- 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.
Nutrition Facts
| Calories | 580 |
| Total Fat | 20 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 93 milligrams |
| Sodium | 521 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 5 grams |
| Protein | 36 grams |
| Sugar | 7 grams |
Reviews
This was really good and actually not too difficult. I took suggestions of other reviewers and added more basil and parmesan, and tripled the garlic because we love garlic! Also used turkey meat. Added a little thyme and rosemary because I had it on hand and didn’t have enough cherry tomatoes, so used roma as well. Oh! And forgot to get wine, so used beer instead My husband’s having seconds right now!
I used cabernet instead of white wine, and meatloaf mix (beef, veal and turkey) and it’s just out of this world. This dish is very different from my normal bolognese sauce (made with bacon instead of ground meat), but we absolutely love this recipe. I’m saving this and using it again for sure. Thank you!
Very good. My wife and daughters loved it. I added a little extra cheese & spices. & I needed slightly more of the reserved pasta water for the consistency to be how we wanted it. Would make again as is or with tweaks to add a larger oomph to it.
Excellent. Made the dish pretty much as written but used ground turkey instead of beef (we had it the night before). Absolutely amazing and even my picky eater loved it. The only modification I made is I added a pinch of pecorino on the second serving. This one will stay in the regular rotation.
This dish is exceptional! It was quick, easy, and delicious! I didn’t change one thing!
I’ve made this a couple times now, basically as written, and it will stay on rotation. I generally don’t have white wine and will use a splash of white wine vinegar and some chicken broth. The fresh basil is a must. Husband says he would order this dish out.. so would I.
I used all fresh ingredients. I did add oregano and it was delicious. No left overs.
Followed the recipe exactly besides using half hot sausage and half hamburger, fettuccine noodles, and added some fresh mozzarella balls and grilled zucchini on the side. It would have been delicious even without these modifications. I used cheap ingredients overall, but making it with high quality “fresh from the garden” basil and tomatoes gave it that gourmet flavor.
An easy, delicious and filling recipe.
Picky hubby actually liked it! Per the advice of others, I added oregano and tons of dried basil (I didn’t have fresh). I also added handfuls of cheese instead of the measly 2 tablespoons. I think next time it’ll be more flavorful and special if I add other fresh veggies!