That sounds like a classic, hearty pasta dish! Here’s a simple way to make Rigatoni with ground beef and Parmesan cheese:
Ingredients:
- 12 oz rigatoni pasta
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Olive oil
- ½ cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water. - Cook the beef:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes.
Add the garlic and sauté 30 seconds until fragrant.
Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked. Drain excess fat if necessary. - Make the sauce:
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10–15 minutes, letting the flavors meld. If the sauce gets too thick, add a bit of the reserved pasta water. - Combine:
Toss the cooked rigatoni into the sauce until well coated. Stir in the grated Parmesan cheese. - Serve:
Plate the pasta and sprinkle extra Parmesan and chopped parsley on top. Enjoy warm!
You can also add a splash of cream for a richer sauce or some red pepper flakes for a little heat.
If you want, I can also give you a one-pan version that saves on cleanup and keeps it super saucy. Do you want me to do that?
