This Beef rigatoni is the perfect weeknight or meal prep dish. A slightly creamy tomato meat sauce mixed with perfectly al dente pasta and comes together in about 30 minutes.
Beef Rigatoni
Ingredients
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 pounds ground beef, 80/20
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp garlic powder
- salt to taste
- 30 oz tomato sauce
- ¼ cup heavy cream
- 15 ounces rigatoni noodles, dry
Instructions
- In a large pan, over medium heat, heat up 1 tbsp olive oil.
- Once hot, add in shallot and sauté for 1-2 minutes
- Add in garlic, sauté another 1-2 minutes.
- Turn heat up to medium high, add in ground beef. Break up to evenly cover the bottom of the pan and let sit to cook untouched for a few minuets. Once bottom in browned, start breaking up as it cooks and is no longer pink.
- Turn heat down to medium and let 90% of fat cook off, stirring occasionally.
- Add in garlic powder, oregano, and salt. Mix until combined.
- Add in tomato paste, let cook until becomes darker red, about 2-3 minutes.
- In the meantime, boil water for pasta. Add salt to water and cook noodles until al dente. (Usually a couple minutes less than package directions).
- Over medium-low heat, add in tomato sauce to pan and let simmer for about 5 minuets. Then add in the heavy cream and let simmer until pasta is done.
- Once pasta is done, drain and add to sauce. Mix until evenly combined and top with parmesan if desired.