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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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