Texas boy is not a fan of the low fat, meatless dinners (even though I know he can’t tell the difference), so when I whipped up a batch of this he thought he was being punk’d.
I used 88% lean ground beef, I don’t mess around.
I used rigatoni but you can use whatever pasta you like. I love rigatoni because the sauce gets stuck inside of the noodles and when you bite down the sauce comes oozing out of the pasta.
Meaty Rigatoni Bolognese
- 1 large onion, chopped
- 1 tsp of minced garlic
- 1/2 lb of 88% lean ground beef
- 2 14.5 oz cans of diced tomatoes
- 1 cup of tomato sauce (I love Rao’s)
- 2 tbsp of red wine
- 1 tbsp of fresh thyme
- 1 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp of onion powder
- 1/4 cup of pasta water
In a large skillet saute the onion and garlic until translucent. Add the ground beef and season with salt and pepper and sauté until browned. Add the tomatos, tomato sauce, red wine, and thyme. Cook until it reduces down, (about 10-12 minutes). Simmer on low at least 1-1 1/2 hours.
While the sauce is cooking, boil 1 lb of rigatoni and cook until al dente. Add the finished pasta with 1/4 cup of pasta water to the sauce and toss together until the rigatoni is fully coated with the sauce.
Serve with some crusty garlic bread for dipping and enjoy with a glass of red wine