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Rigatoni with meat sauce

Preparation and cooking time
90 min
8 persons
  • 1 tbsp olive oil
  • 2 lb ground beef
  • 1 onion (diced)
  • 3 cloves garlic
  • 2 carrots (small diced)
  • 2 stalks of celery (small diced)
  • 1 (28- oz) can plum tomatoes
  • 1 fresh bay leaf
  • Small bunch fresh sage
  • 1 chile
  • Salt and pepper to taste
  • 1/2 cup parmesan (grated)
  • 5 cups uncooked rigatoni pasta

Heat a large skillet with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes. Add finely chopped onion, carrots and celery and cook for another 3 minutes. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and sage and taste for seasoning. Add salt & pepper to taste. Simmer on low heat for about 1 hour. Bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water and add to the sauce. If the sauce is too thick, add a little bit of your pasta water. Remove from the heat and stir in some extra sage and parmesan and serve immediately. Enjoy!