One Pot Rigatoni Bolognese Pasta
A chunky, savory beef bolognese sauce and tubular rigatoni pasta cooks to al dente perfection all in the same pot! You'll love the ease of this dish—along with the clean-up!
Ingredients
- 1 lb. organic lean ground beef I used 93/7%
- 1 shallot minced, or 1/4 of onion
- 2 cloves garlic minced
- 3/4 cup diced carrots about 2 carrots
- 3/4 cup diced celery about 4 stalks
- 1 tbsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 28-oz. can crushed tomatoes San Marzano if possible
- 2 tbsp. tomato paste
- 4 cups beef broth
- 1 lb. dried rigatoni pasta uncooked!
- 1 tbsp. olive or avocado oil
Instructions
- Heat 1 tbsp. olive oil over medium heat in a dutch oven or deep sided pot. When warm, add ground beef.
- Cook beef, breaking up with wooden spoon, until no longer pink, about 4-5 minutes. Drain excess fat (if needed) then add shallot, celery, carrots and garlic.
- Cook over medium heat until veggies have softened, about 4-5 minutes, then add in oregano, red pepper flakes, salt and pepper.
- Stir everything together well before adding crushed tomatoes, tomato paste and beef broth. Bring to a boil.
- Once boiling, add dried pasta and stir. Lower heat to simmer and let pasta cook until tender and al dente, about 7-9 minutes or according to the package's instructions. Stir frequently so nothing gets stuck to the bottom of the pot!
- Once pasta has cooked and sauce has thickened, take pot off heat and add parmesan cheese. Divide into bowls then serve! Will keep in refrigerator for up to 5 days.
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