Description
A hearty and flavorful one-pot rigatoni bolognese recipe that is easy to make and perfect for a comforting family meal. This dish combines ground beef, vegetables, tomatoes, and rigatoni pasta in a savory sauce topped with grated parmesan cheese.
Ingredients
Units
Scale
For the Bolognese:
- 1 tablespoon olive oil
- 1 lb 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 & pepper to taste
- 1/4 cup tomato paste
- 3 cups beef broth, or more as needed
- 1 (28-oz) can diced tomatoes
- 1 (16-oz) box rigatoni pasta, uncooked
For Serving:
- Grated parmesan cheese (optional)
Instructions
- Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with salt and pepper as it cooks.
- Cook the vegetables: Add chopped vegetables to the pot with the beef and cook until softened.
- Season and deglaze: Add garlic powder, Italian seasoning, salt, pepper, and tomato paste. Pour in broth, scraping up browned bits.
- Cook the pasta: Add diced tomatoes and pasta to the skillet. Bring to a boil, then simmer until pasta is done.
- Serve with grated parmesan.
Notes
- Ingredient Notes: Use lean ground beef or Italian sausage. Recommended pasta shapes cook in around 10 minutes, avoid instant varieties.
- Cooking Tips: Do not pre-cook the pasta. Chop vegetables finely for quick cooking.
- Freezer Tips: Freeze in a casserole dish; reheat covered and then uncovered in the oven.
- Leftover Tips: Turn leftovers into a pasta casserole for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
