Beef Rigatoni
Rigatoni cooks right in the skillet with seasoned tomato sauce and tender ground beef for this easy weeknight dinner. Enjoy it immediately the night you make it or freeze it in a casserole dish for baking another time.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt and pepper to taste
- 1 onion diced
- 1 carrot finely diced
- 1 stalk of celery finely diced
- 2 tablespoons Old World Italian seasoning blend see notes for substitution
- 4 tablespoons tomato paste
- 4 cups beef broth
- 1 (28 oz) can of diced tomatoes
- 1 pound rigatoni pasta
- Grated parmesan for serving
Instructions
- In a deep skillet or dutch oven, heat the olive oil over medium-high heat until shimmer. Add the ground beef and sprinkle some salt and pepper over it. Crumble it as it cooks until no longer pink. Drain the fat from the skillet and return it to the heat.
- Add the chopped onion, carrot, and celery to the beef and stir. Cook until the onions are translucent and the vegetables have softened, stirring frequently to ensure even cooking.
- Sprinkle the seasoning of your choice over the mixture and stir. Cook for 30 seconds or until fragrant.
- Add the tomato paste to the skillet and stir. Cook for 2 minutes to concentrate the flavor.
- Pour the beef broth into the skillet and use it to deglaze the pan, scraping up any browned bits from the bottom as it simmers. Add the diced tomatoes and their juices and stir.
- Add the uncooked pasta to the pot and stir. Press down on the solids with the back of your cooking spoon to make sure that all the pasta is covered in liquid. Bring the liquid to a boil and then reduce the heat to medium-low. Simmer the pasta for 15 minutes or until firm but tender (al dente). You may need to drizzle in up to an additional cup of beef broth or water while it cooks to keep the mixture from getting dry.
- Serve with a sprinkle of grated parmesan over the top.
Recipe Notes
Seasonings Substitution:
I love the ease of using a single spice blend. If you want to try my favorite Old World Italian blend, it ships free if you order the flat pack. However, if you want to use what's in your pantry right now, you can substitute:- 2 teaspoons of dried Italian herb blend
- 2 teaspoons fennel seeds
- 1/2 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes
How to Freeze:
If you prefer to make this recipe ahead of time for your freezer, here are your simple instructions: Scrape the finished pasta into a freezer-friendly casserole dish and spread into an even layer. Let the dish cool for 10 - 15 minutes and then wrap tightly in aluminum foil. When you want to bake the frozen casserole, preheat the oven to 375°F. Loosen the aluminum wrapping but keep the casserole covered. Bake it for 50 minutes. Remove the aluminum foil and sprinkle 1 cup of shredded mozzarella or Italian blend cheese over the top. Bake for an additional 10 - 15 minutes or until the cheese has melted and the dish is heated through.