Ingredients
Equipment
Method
- Prep the veggies: Pulse the onion, celery, and carrot in a food processor until finely chopped. Set aside. (WATCH VIDEO ABOVE)
- Brown the beef: Heat olive oil in a large Dutch oven over medium heat. Add the ground beef in small chunks, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 6–8 minutes.
- Sauté the aromatics: Add the finely chopped veggies to the pot and cook for another 5 minutes until fragrant and softened.
- Build the sauce: Stir in the tomato paste, then deglaze with red wine (or chicken broth). Add the tomato sauce and let it simmer for 5 minutes before stirring in the heavy cream.
- Simmer & combine: Let the sauce simmer gently for 10 minutes while you cook the rigatoni according to package instructions.
- Season & serve: Stir in garlic powder, smoked paprika, salt, and pepper. Toss in the drained pasta until every piece is coated in that creamy Bolognese goodness. Sprinkle with parsley and a generous handful of Parmesan.
- Enjoy: Dive in while it’s warm, cheesy, and comforting. Perfect for cozy nights or impressing guests with minimal effort.
Nutrition
Notes
- Keeps in the fridge for 3 to 4 days and honestly it's better on day two once everything has settled.
- Reheat it low and slow with a splash of pasta water or cream to bring the silkiness back.
- The sauce freezes really well on its own for up to 3 months, just don't freeze it with the pasta already in, cook that fresh.
Pulse the vegetables really fine in the food processor. They should almost disappear into the meat rather than sitting in it as chunks.
Fry the tomato paste for a minute before the wine goes in. It deepens and loses that raw edge.
Turn the heat down before the cream goes in, and keep it low after. Cream and a hard boil don't get along.
If you have a parmesan rind, throw it in while it simmers and fish it out at the end.