Rigatoni with Summer Bolognese

Votes: 11

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 580, total fat 20 G., saturated fats 9 G., proteins 36 G., carbohydrates 65 G., fiber 5 G., cholesterol 93 mg, sodium 521 mg, sugar 7 G.

Summer Bolognese ragù is loaded with tomatoes and fragrant basil; together, these two ingredients infuse the dish with vibrant flavors and aromas. Make the ragù with ground beef and vegetables, then toss in cooked pasta and cheese. Instead of the more traditional spaghetti or tagliatelle for Bolognese, use wide rigatoni tubes. Their shape allows them to absorb plenty of sauce, making your pasta a true flavor bomb. It's quick to prepare with simple ingredients and is perfect for both casual family dinners and special occasions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 g rigatoni pasta (about 3 cups)
2 tbsp (30 g) butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, crushed
450 g of ground beef
2 tbsp tomato paste
1/4 cup dry white wine
3 cups cherry tomatoes of various colors, halved
0.5 cup fresh basil, torn
2 tbsp grated Parmesan cheese + extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, ground beef, Parmesan cheese, cherry tomatoes, white wine, basil

Cooking the dish according to the recipe:

Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions until al dente, about 12 minutes. Set aside 3/4 cup of the pasta water and discard the rest.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrot, garlic, 1/4 teaspoon salt, and a few ground black pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Add the ground beef, 1/4 teaspoon salt, and a few ground black pepper and cook, breaking up the meat, until darkened, about 4 minutes. Add the tomato paste and cook, distributing the ingredients evenly, for 1 minute.

Pour in the wine and simmer until almost all the liquid has evaporated, 1-2 minutes. Add 0.5 cups of the pasta cooking water, tomatoes, and half the basil. Bring to a boil, then reduce heat and simmer until the tomatoes begin to burst and the mixture becomes sauce-like, 4-7 minutes.
Add the cheese to the sauce, then stir in the pasta, salt, and pepper, and toss to combine, adding more water if needed to thin the sauce. Divide the pasta among bowls and sprinkle with the remaining basil and Parmesan.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Pasta / Food Network - recipes / Italian cuisine