Name: Meat Sauce Rigatoni Recipe
Ingredients: Ground Beef (1.5 lbs): The foundation of our hearty sauce, use lean ground beef for a flavorful yet not overly greasy base.; Italian Sausage (0.5 lbs): Adds a layer of rich, savory flavor and a slightly coarser texture to complement the ground beef. You can use sweet or hot Italian sausage depending on your preference.; Yellow Onion (1 large): Diced, it provides a sweet and aromatic base to build the sauce upon.; Carrots (2 medium): Finely diced, they add sweetness, subtle texture, and depth of flavor to the sauce, while also contributing to its nutritional value.; Celery (2 stalks): Finely diced, celery provides an earthy, slightly peppery note that balances the sweetness of the carrots and onions, forming the classic mirepoix.; Garlic (4 cloves): Minced, essential for its pungent and aromatic flavor that infuses the entire sauce.; Canned Crushed Tomatoes (28 oz can): Forms the main body of the sauce, providing a rich tomato flavor and a slightly chunky texture. Choose good quality crushed tomatoes for the best taste.; Canned Tomato Puree (6 oz can): Adds concentrated tomato flavor and richness, helping to deepen the color and intensity of the sauce.; Dry Red Wine (1 cup): Enhances the depth and complexity of the sauce, adding a subtle fruity and tannic note. Use a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. (Optional, but highly recommended); Beef Broth (1 cup): Adds moisture and richness to the sauce, helping to simmer and meld the flavors together. Low sodium broth is preferred to control salt levels.; Dried Oregano (1 tbsp): A classic Italian herb that provides a warm, slightly peppery, and aromatic flavor to the sauce.; Dried Basil (1 tbsp): Another essential Italian herb that adds a sweet, slightly minty, and aromatic note to complement the oregano.; Dried Thyme (1 tsp): Contributes a subtle earthy and slightly lemony flavor that adds complexity to the herb blend.; Bay Leaf (1): Infuses a subtle, tea-like aroma and flavor into the sauce during simmering. Remember to remove it before serving.; Sugar (1 tsp): Balances the acidity of the tomatoes and enhances the overall sweetness of the sauce.; Salt and Black Pepper: To taste, essential for seasoning and bringing out the flavors of all the ingredients.; Olive Oil: For sautéing the vegetables and meats, use extra virgin olive oil for its flavor and health benefits.; Rigatoni Pasta (1 lb): The star of the dish, rigatoni’s ridges and tubes are perfect for capturing and holding onto the rich meat sauce.; Fresh Parsley (for garnish): Chopped fresh parsley adds a bright, herbaceous note and visual appeal to the finished dish.; Grated Parmesan Cheese (for serving): A classic topping for pasta dishes, Parmesan cheese adds a salty, savory, and umami-rich finish.

Ingredients

Ground Beef (1.5 lbs): The foundation of our hearty sauce, use lean ground beef for a flavorful yet not overly greasy base.
Italian Sausage (0.5 lbs): Adds a layer of rich, savory flavor and a slightly coarser texture to complement the ground beef. You can use sweet or hot Italian sausage depending on your preference.
Yellow Onion (1 large): Diced, it provides a sweet and aromatic base to build the sauce upon.
Carrots (2 medium): Finely diced, they add sweetness, subtle texture, and depth of flavor to the sauce, while also contributing to its nutritional value.
Celery (2 stalks): Finely diced, celery provides an earthy, slightly peppery note that balances the sweetness of the carrots and onions, forming the classic mirepoix.
Garlic (4 cloves): Minced, essential for its pungent and aromatic flavor that infuses the entire sauce.
Canned Crushed Tomatoes (28 oz can): Forms the main body of the sauce, providing a rich tomato flavor and a slightly chunky texture. Choose good quality crushed tomatoes for the best taste.
Canned Tomato Puree (6 oz can): Adds concentrated tomato flavor and richness, helping to deepen the color and intensity of the sauce.
Dry Red Wine (1 cup): Enhances the depth and complexity of the sauce, adding a subtle fruity and tannic note. Use a dry red wine like Chianti, Cabernet Sauvignon, or Merlot. (Optional, but highly recommended)
Beef Broth (1 cup): Adds moisture and richness to the sauce, helping to simmer and meld the flavors together. Low sodium broth is preferred to control salt levels.
Dried Oregano (1 tbsp): A classic Italian herb that provides a warm, slightly peppery, and aromatic flavor to the sauce.
Dried Basil (1 tbsp): Another essential Italian herb that adds a sweet, slightly minty, and aromatic note to complement the oregano.
Dried Thyme (1 tsp): Contributes a subtle earthy and slightly lemony flavor that adds complexity to the herb blend.
Bay Leaf (1): Infuses a subtle, tea-like aroma and flavor into the sauce during simmering. Remember to remove it before serving.
Sugar (1 tsp): Balances the acidity of the tomatoes and enhances the overall sweetness of the sauce.
Salt and Black Pepper: To taste, essential for seasoning and bringing out the flavors of all the ingredients.
Olive Oil: For sautéing the vegetables and meats, use extra virgin olive oil for its flavor and health benefits.
Rigatoni Pasta (1 lb): The star of the dish, rigatoni’s ridges and tubes are perfect for capturing and holding onto the rich meat sauce.
Fresh Parsley (for garnish): Chopped fresh parsley adds a bright, herbaceous note and visual appeal to the finished dish.
Grated Parmesan Cheese (for serving): A classic topping for pasta dishes, Parmesan cheese adds a salty, savory, and umami-rich finish.

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Instructions

Prepare the Vegetables: Begin by finely dicing the yellow onion, carrots, and celery. Mince the garlic cloves. Having all your vegetables prepped and ready to go will streamline the cooking process and ensure a smooth flow as you build the sauce. This step is crucial for efficient cooking.
Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat. Add the ground beef and Italian sausage. Break up the meats with a spoon and cook until browned, ensuring to crumble them well as they cook. Browning the meat is essential for developing deep, savory flavors. Drain off any excess grease after browning to prevent the sauce from becoming too oily.
Sauté the Mirepoix: Reduce the heat to medium and add the diced onion, carrots, and celery to the pot with the browned meats. Sauté the vegetables for about 8-10 minutes, or until they are softened and the onions become translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the mirepoix (onion, carrots, celery) softens them and releases their aromatic compounds, building the flavor base of the sauce.
Add Garlic and Aromatics: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can impart a bitter taste to the sauce. Stir in the dried oregano, basil, and thyme. Cook for about 30 seconds more, allowing the herbs to become fragrant and release their oils. Blooming the spices in the hot oil enhances their flavor and infuses the sauce beautifully.
Deglaze with Red Wine (Optional but Recommended): If using red wine, pour it into the pot, scraping up any browned bits from the bottom of the pot (this process is called deglazing). Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly, concentrating its flavor. Deglazing with wine adds a layer of complexity and richness to the sauce, and those browned bits are packed with flavor.
Add Tomatoes and Broth: Pour in the canned crushed tomatoes, tomato puree, and beef broth. Stir well to combine all the ingredients. Add the bay leaf and sugar. Season with salt and black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust seasoning later as needed.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover the pot partially, and let it simmer gently for at least 1.5 to 2 hours, or even longer for a richer flavor. The longer the sauce simmers, the more the flavors will meld and deepen, creating a truly exceptional meat sauce. Stir occasionally during simmering to prevent sticking and ensure even cooking.
Cook the Pasta: About 20-30 minutes before you plan to serve, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. “Al dente” means “to the tooth,” indicating pasta that is cooked through but still firm to the bite. Reserve about 1 cup of pasta water before draining the pasta – this starchy water can be used to adjust the sauce consistency if needed.
Combine Sauce and Pasta: Drain the cooked rigatoni pasta and add it directly to the pot with the meat sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
Serve and Garnish: Serve the Meat Sauce Rigatoni immediately, garnished with freshly chopped parsley and grated Parmesan cheese. Offer extra Parmesan cheese at the table for those who want more. Enjoy this comforting and flavorful dish!

Nutrition

Serving Size: one normal portion
Calories: 750
Protein: 40g