Beefy Rigatoni alla Genovese

Ingredients and Weight:

• 1 pound dried rigatoni pasta
• 2 tablespoons olive oil
• 1 pound ground beef (90% lean)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup dry red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the crushed tomatoes, tomato sauce, red wine (if using), oregano, basil, Parmesan, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Add the cooked rigatoni to the sauce and stir to combine. Heat through for a few minutes more.
6. Serve immediately, topped with additional Parmesan cheese if desired.

Nutritional Information (per serving):

• Calories: 500
• Fat: 15g
• Carbohydrates: 60g
• Protein: 30g

Dish Characteristics:

• Rich and flavorful beef sauce
• Al dente pasta
• Bold Italian flavors
• Perfect for a hearty meal

User Comments:

• "This is a fantastic dish! The sauce is so rich and full of beefy flavor."
• "I love the combination of pasta and ground beef. It's the perfect comfort food."
• "The red wine adds a nice depth of flavor. It's not overpowering, but it definitely enhances the sauce."
• "This dish is easy to make and always impresses my guests."
• "I like to serve this with a side of crusty bread to soak up all the delicious sauce."

Special Precautions and Tips:

• If you don't have dry red wine, you can substitute beef broth.
• If you want a spicier sauce, you can add a pinch of red pepper flakes.
• Leftover sauce can be stored in the refrigerator for up to 3 days.