Rigatoni with Meat Sauce
Satisfy your craving for comfort food with this hearty Rigatoni with Meat Sauce recipe, a perfect marriage of al dente pasta and a rich, savory sauce. Featuring tender rigatoni coated in a flavorful blend of ground beef, crushed tomatoes, and aromatic herbs like oregano and basil, this dish is a symphony of bold Italian-inspired flavors. A touch of sugar balances the acidity of the tomatoes, while a pinch of red pepper flakes adds just the right amount of heat. Finished with a sprinkle of freshly grated Parmesan cheese and vibrant chopped basil, this meal is both rustic and elegant. With only 15 minutes of prep and simple cooking techniques, it's an ideal choice for weeknight dinners or casual gatherings. Indulge in this classic pasta recipe that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 100 grams parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 1 cup water
Instructions
Boil a large pot of salted water for the rigatoni. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Break up the beef with a wooden spoon and cook until browned, about 7-10 minutes. Drain excess fat, if necessary.
Stir in the crushed tomatoes, tomato paste, oregano, dried basil, sugar, salt, black pepper, and red pepper flakes. Add a cup of water and bring the sauce to a simmer.
Reduce the heat to low, cover, and let the sauce simmer for about 20 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of the reserved pasta water to reach the desired consistency.
Stir the cooked rigatoni into the sauce, ensuring each piece is coated with the meat sauce. Heat through for about 2 minutes.
Serve the rigatoni topped with grated parmesan cheese and fresh basil leaves. Enjoy your hearty meal!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 50.6 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1505 mg | 116% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4326 mg | 92% | |
*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.
