Rigatoni Bolognese

Ingredients

• 1 pound Rigatoni pasta
• 1 pound Ground beef
• 1 medium Yellow onion, finely diced
• 1 large Carrot, finely diced
• 1 large Celery stalk, finely diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 28 ounces Crushed tomatoes
• 0.5 cup Dry red wine(optional)
• 2 tablespoons Olive oil
• 0.25 cup Parmesan cheese, grated(optional)

Instructions

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 8 minutes.

2. 2

   Add the ground beef to the pot. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

3. 3

   Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens slightly.

4. 4

   Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until reduced by half.

5. 5

   Add the crushed tomatoes. Reduce heat to low and simmer, partially covered, for at least 30 minutes.

6. 6

   While the sauce simmers, cook the rigatoni in a large pot of salted boiling water according to package directions until al dente.

7. 7

   Reserve 1/2 cup of pasta water, then drain the rigatoni.

8. 8

   Toss the pasta with the bolognese sauce, adding a splash of pasta water if needed to help the sauce coat the ridges.

9. 9

   Serve hot topped with grated Parmesan cheese.