Description
This creamy beef pasta recipe combines tender rigatoni with a rich, flavorful sauce made from pureed vegetables, lean ground beef, crushed tomatoes, fresh herbs, and finished with a touch of heavy cream and Parmesan cheese. Perfect for a comforting dinner that’s hearty yet balanced.
Ingredients
Pasta
- 340 g (12 oz) dried rigatoni pasta
Sauce
- 3 tbsp extra virgin olive oil
- 1 large brown/yellow onion – roughly chopped
- 2 ribs celery – roughly chopped
- 1 large carrot – washed and roughly chopped
- 4 cloves garlic – finely chopped
- 500 g (1.1 lbs) lean ground beef mince
- 2 tbsp tomato paste
- 1 tsp fresh rosemary leaves – finely chopped
- 1 tsp fresh thyme leaves – finely chopped
- 1 tsp dried oregano
- 1/4 tsp red chili pepper flakes
- 800 g (28 oz) tinned crushed tomatoes
- 1/2 cup (125 ml) water (used to rinse tomato cans)
- 1 piece Parmesan rind – about 7 ½ cm / 3 inches
- 2/3 cup (160 ml) heavy whipping/thickened cream
- Sea salt and freshly ground black pepper – to taste
- 1 cup (250 ml) reserved pasta water (optional)
To Serve
- Parmesan cheese – freshly grated
- 1/3 cup fresh basil leaves – finely chopped
Instructions
- Boil the Pasta Water: Put a large pot of water on to boil and generously salt it once boiling to season the pasta.
- Process Vegetables: In a small food processor, add the onion, celery, and carrot and blend until smooth to form the vegetable base for the sauce.
- Cook Vegetable Base: Heat olive oil in a large saucepan over medium heat. Add the pureed vegetables with 1/4 tsp sea salt and cook for 10 minutes, stirring frequently to prevent sticking. Then add the garlic and cook for 1-2 more minutes until fragrant.
- Brown the Beef: Add the ground beef mince to the saucepan, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and cooked through.
- Add Tomato Paste and Tomatoes: Push the meat and vegetables to the side creating a hot spot, add the tomato paste and cook for 1-2 minutes to deepen flavor, then mix in. Add the crushed tomatoes, water, fresh herbs (rosemary, thyme), dried oregano, red chili flakes, and the Parmesan rind to the saucepan.
- Simmer Sauce: Bring the sauce to a simmer and cook for 20-25 minutes, stirring occasionally until rich and slightly reduced. Reduce heat to low to keep warm.
- Cook Pasta: When sauce is nearly ready, cook the rigatoni in boiling salted water until just al dente. Reserve 1 cup of pasta cooking water before draining.
- Finish Sauce: Remove and discard the Parmesan rind. Stir the heavy cream into the sauce until well combined.
- Combine Pasta and Sauce: Add the drained pasta into the sauce, adding reserved pasta water as needed to loosen and coat the pasta. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the creamy beef pasta topped with freshly grated Parmesan cheese and finely chopped fresh basil leaves for a fresh, aromatic finish.
Notes
- Note 1: Rigatoni is preferred for its shape which holds sauce well, but any large tubular pasta can be used.
- Note 2: Tomato paste intensifies the tomato flavor and adds depth; cooking it briefly enhances its taste.
- Note 3: Using lean ground beef helps keep the sauce rich without excess fat.
- Note 4: Crushed tomatoes provide a chunky, hearty texture to the sauce.
- Note 5: Parmesan rind adds subtle umami richness during simmering and should be discarded before serving.
- Note 6: Heavy cream enriches the sauce with smooth creaminess balancing acidity.
- Note 7: Season gradually; the cheese adds saltiness so taste before adding more salt.
- Note 8: Reserved pasta water contains starch that helps emulsify sauce and pasta together for the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
