Paleo Rigatoni Pasta with Meat Sauce
Indulge in the wholesome flavors of this Paleo Rigatoni Pasta with Meat Sauce, a grain-free twist on a classic Italian comfort dish. Featuring tender Paleo rigatoni noodles crafted from almond or cassava flour, this hearty recipe is perfect for those following a paleo lifestyle while still craving traditional pasta delight. A robust meat sauce made with ground beef, aromatic onion and garlic, and vibrant carrots and celery is simmered to perfection with diced tomatoes, tomato paste, and a medley of fragrant herbs like oregano and basil. With just 15 minutes of prep and a rich, flavorful sauce thickened naturally, this dish offers a nutritious, gluten-free meal that’s perfect for family dinners or entertaining. Serve it topped with fresh basil for an elegant finishing touch. Whether you're embracing the paleo diet or simply looking for a healthier pasta option, this recipe is sure to satisfy your cravings without compromise!
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Recipe Information
Ingredients
- 12 ounces Paleo rigatoni noodles (made from almond flour or cassava flour)
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 large Celery stalk, finely diced
- 14.5 ounces Diced tomatoes (no added sugar)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 leaves Fresh basil leaves, for garnish
Instructions
Cook the Paleo rigatoni noodles according to the package instructions. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and garlic to the skillet and sauté for about 3-4 minutes until the onion becomes translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, about 5-7 minutes.
Stir in the diced carrot and celery, and cook for another 3 minutes until they begin to soften.
Pour in the diced tomatoes and tomato paste, and stir to combine. Add the oregano, basil, red pepper flakes, salt, and black pepper. Mix well.
Bring the sauce to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
Taste and adjust seasoning if necessary.
Serve the cooked Paleo rigatoni noodles topped with the meat sauce.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
