Rigatoni with Slow-Cooked Ragu
Rigatoni with Slow-Cooked Ragu
Ingredients
For the Slow-Cooked Ragu
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1/2 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, 1 can
- 1 cup beef broth
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Garnish
- 12 ounces rigatoni
- 1/2 cup Parmesan cheese, freshly grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min
- 3
Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min
- 5
Return the browned ground beef to the pot. Stir in the crushed tomatoes, beef broth, chopped fresh basil, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Reduce heat to low, cover the pot, and let the ragu simmer for at least 2 1/2 to 3 hours, stirring occasionally. The longer it simmers, the more flavorful and tender the sauce will become. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 180 min
- 7
About 15 minutes before the ragu is finished, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
⏱️ 12 min
- 8
Drain the rigatoni, reserving about 1/2 cup of the pasta water. Remove the bay leaf from the ragu. Add the cooked rigatoni directly to the ragu and toss to combine. If the sauce seems too thick, add a little reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rigatoni with Slow-Cooked Ragu
For the Slow-Cooked Ragu
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1/2 cup dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, 1 can
- 1 cup beef broth
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Garnish
- 12 ounces rigatoni
- 1/2 cup Parmesan cheese, freshly grated, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min - 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min - 3
Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min - 5
Return the browned ground beef to the pot. Stir in the crushed tomatoes, beef broth, chopped fresh basil, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Reduce heat to low, cover the pot, and let the ragu simmer for at least 2 1/2 to 3 hours, stirring occasionally. The longer it simmers, the more flavorful and tender the sauce will become. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 180 min - 7
About 15 minutes before the ragu is finished, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
⏱️ 12 min - 8
Drain the rigatoni, reserving about 1/2 cup of the pasta water. Remove the bay leaf from the ragu. Add the cooked rigatoni directly to the ragu and toss to combine. If the sauce seems too thick, add a little reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min