Fast Bolognese

Ingredients

  • salt

  • 1 lb rigatoni

  • 4 carrots, finely diced

  • 2 celery stalks, finely diced

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 2 Tbsp olive oil

  • 1.5 Tbsp tomato paste

  • 1 tsp dried oregano

  • pinch crushed red pepper flakes

  • pepper

  • 1 lb ground beef

  • 15 oz can crushed tomatoes

  • 1/3 cup heavy cream

  • parmesan, freshly grated

Make

  1. Cook pasta al dente in salted water, stirring occasionally. Reserve a cup of pasta water
  2. Heat oil over med-high in a large saute pan. Add carrots, celery, onion, and garlic and cook until softened (~3 min)
  3. Add tomato paste, oregano, pepper flakes, and season with salt and pepper. Cook for an additional minute
  4. Raise heat to high, push vegetables to side of pan and add beef. Cook, stirring often and breaking up the beef, until meat is browned
  5. Add tomatoes and simmer, stirring occasionally, until sauce is slightly thickened (~2 min). Stir in cream and simmer for an additional minute. Add additional salt and pepper to taste
  6. Add cooked pasta and toss to combine over medium heat. Add reserved pasta water a bit at a time if needed
  7. Top with parmesan

TIME | 0.5 hours

YIELD | 6 servings

TAGS | Pasta

PAIR | Salad

NOTES |

  • Can dice carrots, celery, onion, and garlic in food processor to save time

  • Easy to make sauce ahead of time and store in refrigerator or freeze