| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground beef
- 1 generous teaspoon ground thyme
- Red pepper flakes, to taste
- Salt and freshly ground black pepper
- Two 14-ounce cans whole tomatoes
- 1 1/2 to 2 pounds rigatoni
- 1/4 to 1/2 cup freshly grated Parmesan, plus more for serving
Instructions
- Heat the olive oil in a large skillet or pot over medium-low heat. Add the onions and cook until starting to turn translucent, a couple of minutes. Add the garlic and stir, cooking 1 minute, making sure not to brown the garlic.
- Add the ground beef and cook until brown. Drain off most of the excess fat. Add the ground thyme, red pepper flakes and some salt and pepper. Stir to combine. Dump in the canned tomatoes with their juices. Stir, reduce the heat to low and cover the pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
- Cook the rigatoni according to the package directions–don’t overcook! Drain and place individual portions into bowls.
- Stir 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust the seasonings. Ladle the sauce over the cooked pasta, top with more Parmesan and serve with extra Parmesan for sprinkling.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 982 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 114 mg |
| Sodium | 1034 mg |
| Serving Size | 1 of 6 servings |
| Calories | 982 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 114 mg |
| Sodium | 1034 mg |
Reviews
Lad is definitely a down home boy. In the Midwest we call it upgraded Goulash! Great recipe!
Not good. Just tastes like ground beef. I like many of Ree’s recipes, but not this one.
This recipe is great for the teenager who is picky about meat sauce and doesn’t like too much seasoning. I would like something with more italian seasoning and tomato base. I will keep it in the rotation because it is definitely a “hearty” meal. I appreciate that the ingredients are kitchen staples.
Too bland. My kids said it was like Manwich over pasta. Wont bother with again. Sorry Ree…
Loved this recipe!
I’m not a huge fan of red sauce , so this was perfect for me. Reminded me a bit like the Goulash my mom made growing up
I didn’t make any modifications to the recipe and it was eaten right up with no leftovers (next time I am doubling the recipe to Freeze a batch)!
I’m not a huge fan of red sauce , so this was perfect for me. Reminded me a bit like the Goulash my mom made growing up
I didn’t make any modifications to the recipe and it was eaten right up with no leftovers (next time I am doubling the recipe to Freeze a batch)!
One of my daughters favorites, I exclude the thyme & red pepper flakes. Its so good and a staple in my house
Absolutely the worst pasta recipe I’ve ever tried.
Thyme should be used sparingly, not a heaping teaspoonful.
I threw it AWAY. ASAP.
Yum! Was looking forward to this and it didn’t disappoint. A few modifications I made: used Italian seasoning instead of thyme, used shredded pecorino romano instead of the parmesan, and added a dollop of ricotta on top of the pasta before spooning the sauce on. Delish! Will definitely make again.