Rigatoni pasta tossed with a mirepoix of vegetables and spices in a fire roasted tomato meat sauce makes the perfect quick, weeknight meal.
PREPARATION TIME:
PREP TIME:5
COOK TIME:25
TOTAL TIME:30
INGREDIENTS:
- 1 pound rigatoni pasta
- 1 pound lean ground beef
- ¼ cup small dice red onion
- ½ cup small dice celery
- ½ cup small dice carrots
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh oregano
- 1- (15-ounce)can fire roasted diced tomatoes
- ½ teaspoon kosher salt
- grated pecorino romano cheese (optional)
- chicken broth (optional)
INSTRUCTIONS:
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Cook the pasta according to package directions. While the water is boiling and pasta is cooking, you can prepare the meat sauce.
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Add the ground beef to a large nonstick skillet and brown over medium high heat until it’s no longer pink; approximately 8-10 minutes.
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Chop the carrots, celery and onions into a very small dice; then add them to the ground beef and cook for another 2-3 minutes.
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Add the tomatoes and salt; then lower heat to low. Cover the pan with a lid and allow to simmer until the pasta is finished cooking.
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Drain the water from the pasta; then add it back to the pot along with the cooked meat sauce. Toss to coat, garnish with some grated Pecorino Romano cheese (optional) and serve hot.
NOTES:
*Depending on the brand of products you use, the recipe may be a little dry. If that’s the case, you can add ¼ of chicken broth or use some reserved pasta water to add to the dish.
