Ground beef develops exceptional depth when browned hard and simmered slowly with wine, tomatoes, and aromatics. The sauce becomes rich, glossy, and deeply savory, coating rigatoni with the kind of hearty steakhouse comfort built for long dinners and red wine.

Ingredient List

• 2 lb ground beef
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp olive oil

Bolognese

• 1 yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef stock
• 1/2 cup heavy cream
• 1 tsp chili flakes

For Serving

• 1 lb rigatoni
• Fresh grated Parmesan
• Fresh basil

Process

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add ground beef and cook 8–10 minutes until deeply browned and caramelized. Season with kosher salt and black pepper.
3. Add onion, carrots, celery, and garlic. Cook 5–6 minutes until softened.
4. Stir in tomato paste and cook 1–2 minutes until darkened slightly.
5. Deglaze with red wine and reduce by half.
6. Add crushed tomatoes, beef stock, and chili flakes. Simmer partially covered for 45 minutes, stirring occasionally.
7. Stir in heavy cream and adjust seasoning if needed.
8. Cook rigatoni in salted boiling water until al dente.
9. Toss pasta with sauce and finish with Parmesan and fresh basil.