Ingredients
For the Pasta and Sauce
- 340 g (12 oz) dried rigatoni pasta
- 3 tablespoons extra virgin olive oil
- 1 large brown/yellow onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 large carrot, washed and roughly chopped
- 4 cloves garlic, finely chopped
- 500 g (1.1 lbs) lean ground beef mince
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red chili pepper flakes
- 800 g (28 oz) tinned crushed tomatoes
- ½ cup (125 ml) water (used to rinse out tomato cans)
- 1 piece Parmesan rind (about 7.5 cm / 3 inches)
- ⅔ cup (160 ml) heavy whipping/thickened cream
- Sea salt and freshly ground black pepper, to taste
- 1 cup (250 ml) reserved pasta water (before draining)
For Serving
- Parmesan cheese, freshly grated
- ⅓ cup fresh basil leaves, finely chopped
Instructions
- Boil Pasta Water: Put a large pot of water on to boil and generously salt once boiling. This will be used to cook the rigatoni pasta.
- Prepare Vegetables: In a small food processor, add the onion, celery, and carrot and process until smooth to form a vegetable base for the sauce.
- Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the pureed vegetables with ¼ teaspoon sea salt. Cook for 10 minutes, stirring frequently to prevent sticking.
- Add Garlic: Add the finely chopped garlic to the saucepan and cook for an additional 1-2 minutes to release its aroma.
- Cook Beef: Add the lean ground beef mince to the pan. Use a wooden spoon to break it up and cook for 8-10 minutes until browned and cooked through.
- Add Tomato Paste: Push the vegetables and meat to the side of the saucepan creating a hot spot. Add the tomato paste directly to the pan and cook for 1-2 minutes before stirring everything together.
- Add Tomatoes and Herbs: Stir in the tinned crushed tomatoes, ½ cup water, fresh rosemary, thyme, dried oregano, red chili flakes, and Parmesan rind. Bring to a simmer.
- Simmer Sauce: Allow the sauce to simmer gently for 20-25 minutes, stirring occasionally so it thickens and the flavors meld beautifully.
- Cook Pasta: While the sauce simmers, cook the rigatoni pasta in the boiling salted water until just al dente. Before draining, reserve 1 cup of pasta water to adjust the sauce consistency later.
- Finish Sauce: Remove the Parmesan rind from the sauce and discard it. Reduce the heat to low and stir in the heavy cream for a rich, creamy texture.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce along with reserved pasta water as needed to loosen the sauce. Stir well and season with salt and freshly ground black pepper to taste.
- Serve: Plate the creamy beef pasta and top generously with freshly grated Parmesan cheese and finely chopped fresh basil leaves for a fragrant finish.
Notes
- Note 1: Use rigatoni or a similarly sturdy pasta that holds up well to chunky sauces.
- Note 2: Tomato paste adds concentrated flavor and depth to the sauce.
- Note 3: Cook the tomato paste briefly to reduce its raw taste before mixing it into the meat.
- Note 4: Crushed tomatoes provide a slightly chunky texture and robust tomato flavor.
- Note 5: Parmesan rind adds umami and richness; remember to remove before serving.
- Note 6: Heavy cream balances acidity and creates a luxurious sauce texture.
- Note 7: Adjust salt and pepper at the end to suit your taste.
- Note 8: Reserving pasta water allows adjusting sauce consistency for better coating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired, Mediterranean
