Ingredients
Equipment
Method
- Prep the veggies: Pulse the onion, celery, and carrot in a food processor until finely chopped. Set aside. (WATCH VIDEO BELOW)
- 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. (WATCH VIDEO BELOW)
Notes
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