Rigatoni with Meat Sauce

Ingredients for Rigatoni with Meat Sauce

• 2 tablespoons extra virgin olive oil

• 1 medium onion, finely diced (about 150g )

• 1 medium carrot, peeled and finely chopped (about 35g )

• 1 celery stalk, finely chopped (about 50g )

• 1 tablespoon chopped fresh oregano or 1 teaspoon dried

• 350g lean beef mince (85%)

• 5 garlic cloves, minced

• 120ml dry red wine, such as Cabernet Sauvignon

• 1 (800g) can crushed tomatoes with basil

• 2 tablespoons tomato paste 1 medium courgette (about 230g ), trimmed and cut into 1/2-inch dice (about 190g )

• 350g rigatoni pasta

• 1 tesked salt

• 1/4 teaspoons ground black pepper

• 1/2 cup grated Pecorino Romano cheese

• 1/3 cup fresh basil leaves, thinly sliced

How to make Rigatoni with Meat Sauce

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and courgette; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.

Stir in the rigatoni, salt, pepper, and 725ml water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 240ml water and continue cooking until the pasta is tender, 9 to 10 minutes more.

Serve the rigatoni topped with the Romano and basil.

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