Rigatoni pasta tossed with a mirepoix of vegetables and spices in a fire roasted tomato meat sauce makes the perfect quick, weeknight meal.

I didn't get to see my fraternal grandparents much growing up since they moved to Florida before I was in my teens. However, I do remember my grandmother's sauce and her cannolis.

Her family originated from the Southern region of Italy and her recipe was different than how my mom and step mother made their sauces. Unfortunately, she has since passed and I never got her recipe for either.

One day I'll get around to trying to figure out her cannoli recipe, but in short they had candied orange peels and chocolate chips. Her sauce on the other hand had small diced carrots, celery and onions; however, my marinara or ragú sauce recipe does not.

Notice though everyone on both sides of the family call it sauce and not gravy. It's a personal thing, but they really mean the same thing.

I had taken out some ground beef and was running short on time to make dinner one night and decided to whip up a version of her Italian meat sauce.

How do you make Rigatoni with Italian Meat Sauce?

For this recipe you'll need rigatoni pasta, lean ground beef, onions, celery, carrots, garlic, oregano, and fire roasted diced tomatoes. You can use other pasta, but I prefer using a tubular shaped pasta.

Start by cooking your pasta in a large pot according to package directions. While the water is boiling and pasta is cooking, you can prepare the meat sauce.

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 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.

Add the fire roasted tomatoes, season with some salt; then lower heat to low. Cover the pan and allow to simmer until the pasta is finished cooking.

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 in your favorite pasta bowl with some Basil Butter Garlic Bread and a tossed salad.

This Rigatoni with Italian Meat Sauce is our new favorite way to make a deliciously flavorful, quick meal on those busy nights. The vegetables added a little sweet taste to the sauce and it wasn't heavy like a traditional marinara sauce. ~Enjoy!

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Rigatoni with Italian Meat Sauce

Carrie's Experimental Kitchen

Rigatoni pasta tossed with a mirepoix of vegetables and spices in a fire roasted tomato meat sauce makes the perfect quick, weeknight meal.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Entree

Cuisine American, Italian

Servings

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

Cook the pasta according to package directions. While the water is boiling and pasta is cooking, you can prepare the meat sauce.
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.
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.
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.
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.

Keyword ground beef, pasta

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