Rigatoni with Homemade Meat Sauce
6
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Serve this dish with homemade garlic bread to sop up the delicious sauce. To make garlic bread, rub the cut side of a clove of garlic over Italian bread slices. Spray with olive-oil nonstick spray and broil to toast.
Ingredients
Olive oil
2 tsp
Uncooked onion
1 medium, chopped
Celery
1 rib(s), medium, chopped
Carrots
1 medium, chopped
Garlic
1 clove(s), minced
Uncooked 93% lean ground beef
½ pound(s)
Red wine
2 fl oz, (1/4 cup), dry
Canned diced tomatoes
28 oz, (1 can)
Rosemary sprig
1 item(s), small
Bay leaf
1 leaf/leaves
Table salt
¾ tsp
Black pepper
¼ tsp
Fresh parsley
¼ cup(s), chopped
Uncooked rigatoni
2 cup(s)
Grated Parmesan cheese
4 Tbsp
Instructions
1
Heat oil in large saucepan over medium-high heat. Add onion, celery, and carrot and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
2
Add beef, breaking up with wooden spoon, and cook until browned, about 5 minutes. Add wine and cook, stirring constantly, until almost evaporated, about 1 minute. Add tomatoes, rosemary, bay leaf, salt, and pepper and bring to boil.
3
Reduce heat to medium-low, cover, and cook, stirring occasionally, until thickened, about 45 minutes. Remove and discard rosemary sprig and bay leaf. Stir in parsley.
4
Meanwhile, cook rigatoni according to package directions. Drain and place in large bowl. Add sauce and toss to combine. Sprinkle with Parmesan.
5
Serving size: 1½ cups pasta with sauce and 1 tbsp cheese
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