dinner · american
Classic Beef Bolognese with Rigatoni & Shaved Parmesan
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Instructions
1
Bring a large pot of salted water to a rapid rolling boil over high heat for the rigatoni.
2
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until hot and shimmering.
3
Add ground beef to the hot skillet, breaking it apart into fine crumbles with a wooden spoon.
4
Season beef with oregano, half the salt, and pepper, browning for 4 minutes until no longer pink.
5
While beef browns, finely dice the yellow onion, mince garlic cloves, and finely dice the peeled carrot.
6
Add diced onion, carrot, and minced garlic to skillet, cooking for 3 minutes until softened and aromatic.
7
Drop rigatoni into the boiling water, stirring well to prevent sticking, and cook for 11 minutes until al dente.
8
Stir tomato paste into the beef and vegetables, cooking for 1 minute until deeply fragrant and slightly darkened.
9
Pour in canned diced tomatoes and whole milk, stirring well and simmering uncovered over medium heat for 7 minutes.
10
Drain cooked rigatoni, reserving a splash of pasta water, and transfer pasta directly into the simmering bolognese sauce.
11
Toss rigatoni vigorously in the sauce for 1 minute until glossy and evenly coated, stirring in remaining salt.
12
Divide sauced rigatoni between warm pasta bowls and shower generously with finely grated parmesan cheese before serving.
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