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Rigatoni with Meat Ragu

Hearty rigatoni pasta with a rich, slow-simmered meat ragu sauce.
prep_time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main course (Entrée)
Cuisine Italian
Servings 4 servings

Equipment

  • Large Pot
  • Dutch Oven

Ingredients
  

Pasta

  • 12 oz rigatoni pasta
  • 1 tbsp salt for pasta water

Sauce

  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 1 tsp Italian seasoning
  • 0.5 tsp salt

Instructions
 

  • Boil a large pot of water, add salt, and cook rigatoni according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a Dutch oven over medium heat. Cook ground beef until browned, about 5 minutes.
  • Add onion and garlic, sautéing until soft, about 5 minutes.
  • Stir in crushed tomatoes, Italian seasoning, and salt. Simmer for 30 minutes.
  • Toss rigatoni in the sauce and serve with grated Parmesan.
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Notes

Add red wine for deeper flavor. Garnish with fresh parsley.
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Keyword Meat, Ragu, Rigatoni
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