Imagine a plate of perfectly cooked rigatoni, generously coated in a rich, hearty meat sauce that transports you straight to the heart of Italy. This isn't just another pasta dish – it's a culinary journey that combines classic Italian flavors with home-style comfort, promising to turn an ordinary dinner into an extraordinary dining experience. Whether you're a seasoned home cook or a kitchen novice, this recipe will have you feeling like a true Italian chef in no time!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 1 pound ground beef
- 1 can (28 ounces) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the rigatoni pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon, cooking until it's completely browned and no pink remains, about 6-7 minutes.
- Add the chopped onion to the skillet with the browned beef. Sauté for 3-4 minutes until the onions become translucent and soft.
- Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Pour the crushed tomatoes into the skillet, then add the Italian seasoning, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking and allow flavors to meld together.
- Drain the cooked rigatoni in a colander, shaking to remove excess water.
- Add the drained pasta directly into the meat sauce, tossing gently to ensure the pasta is evenly coated.
- Serve hot in individual bowls, topping each serving with freshly grated Parmesan cheese.
Tips
- Pasta Perfection: Always cook your rigatoni al dente – it should have a slight bite to it. This ensures the pasta doesn't become mushy when mixed with the sauce.
- Meat Browning Technique: Make sure to brown the ground beef thoroughly. This develops a deeper, richer flavor and helps remove excess fat.
- Seasoning Secret: Don't be shy with the Italian seasoning, but taste as you go. You can always add more, but you can't take it away.
- Sauce Simmering: Let the sauce simmer low and slow. This allows the flavors to meld together and creates a more complex taste profile.
- Cheese Matters: Use freshly grated Parmesan cheese for the best flavor. Pre-grated cheese can't compare to the real thing.
- Make-Ahead Magic: This sauce actually tastes even better the next day, so don't hesitate to make it in advance and reheat when ready to serve.
- Pasta Water Trick: If the sauce seems too thick, save a little pasta cooking water to help loosen it and add extra flavor when mixing.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
