Rigatoni with meat sauce
1 medium, finely chopped
1 rib(s), medium, finely chopped
1 medium, peeled and finely chopped
1 medium clove(s), peeled and minced
Uncooked lean ground beef
8 oz, (10% or less fat), turkey, or veal
Canned diced tomatoes
28 oz, in juice
¼ cup(s), flat-leaf, finely chopped
2 fl oz, dry, or reduced-sodium beef broth
¼ tsp, freshly ground, or to taste
Grated Parmesan cheese
- Heat a large nonstick saucepan. Swirl in the oil, then add the onion. Sauté until translucent, about 8 minutes. Add the celery, carrot, and garlic; sauté until wilted, 5 minutes more.
- Add the ground meat and brown, breaking it apart with a spoon, until it is no longer pink. Add the tomatoes, parsley, wine or broth, rosemary, bay leaf, salt, and pepper, and cook, stirring occasionally, until the sauce is bubbling. Immediately lower the heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf.
- Cook the rigatoni according to package directions. Drain and place in a warmed serving bowl. Pour the tomato sauce over the rigatoni and toss. Sprinkle with the cheese and serve at once. Yields 1 1/2 cups per serving.