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Rigatoni With Meat Sauce

Prep Time10 minutes
Cook Time45 minutes
Servings: 4
Calories: 421kcal

Ingredients

  • 8 ounces uncooked rigatoni noodles (or other large pasta)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 celery stick (chopped)
  • 3 garlic cloves (minced)
  • 12 ounces 96% lean ground beef
  • ½ teaspoon dried rosemary (crumbled)
  • ½ teaspoon dried thyme (crumbled)
  • 3 tbsp tomato paste
  • ½ cup dry red wine
  • 1 24oz. can whole tomatoes (undrained)

Instructions

  • Boil a large pot of water and cook the pasta according to package instructions.
  • Meanwhile, heat the olive oil in a large skillet or saucepan and cook the onion, carrot and celery for about 3 to 5 minutes until the veggies are soft.
  • Add the garlic. Stir and cook for 1 more minute.
  • Add the ground beef. Stir and cook until the beef is no longer pink.
  • Add the tomato paste, thyme and rosemary. Stir it around and cook for 1 minute.
  • Add the red wine and stir for 1 minute until the alcohol cooks off.
  • Add the can of whole tomatoes, along with all the juices inside the can. Put the lid on the pot and bring the sauce mixture to a boil.
  • When the sauce boils, turn the heat down to "medium-low," and let the sauce simmer for about 30 minutes.
  • Occasionally check on the sauce and give it a stir. Use the edge of the spatula to break up the whole tomatoes into smaller pieces.
  • Spoon the sauce over the cooked noodles.