📝 About This Recipe
This comforting classic is the ultimate crowd-pleaser, designed specifically to satisfy picky eaters while offering deep, authentic Italian flavor. Large ridges on the rigatoni act like tiny shelves, catching every drop of our slow-simmered, veggie-boosted beef sauce. It is a wholesome, protein-packed meal that feels like a warm hug in a bowl, perfect for busy weeknights or a cozy family Sunday dinner.
🥗 Ingredients
The Pasta
- 1 pound Rigatoni Pasta (dry, high-quality semolina)
- 2 tablespoons Kosher Salt (for the pasta water)
The Meat and Aromatics
- 1 pound Ground Beef (85% lean for best flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1 small Yellow Onion (very finely minced to 'hide' from kids)
- 1 medium Carrot (peeled and finely grated)
- 3 cloves Garlic (minced)
The Sauce Base
- 28 ounces Crushed Tomatoes (canned, preferably San Marzano style)
- 2 tablespoons Tomato Paste (for depth of color and flavor)
- 1/2 cup Beef Broth (low sodium)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- to taste Salt and Black Pepper
Finishing Touches
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Heavy Cream (optional, for a silkier kid-friendly texture)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the finely minced onion and grated carrot.
-
2
Sauté the vegetables for 5-7 minutes until they are soft and translucent. Grating the carrots ensures they melt into the sauce, providing sweetness without 'chunks' that kids might avoid.
-
3
Add the ground beef to the pot. Increase heat to medium-high and cook, breaking it apart with a wooden spoon, until browned and no pink remains (about 8 minutes).
-
4
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
-
5
Pour in the crushed tomatoes, beef broth, dried oregano, and sugar. Season with a pinch of salt and pepper.
-
6
Bring the sauce to a gentle bubble, then reduce the heat to low. Cover partially and simmer for 25-30 minutes. This develops the richness of the sauce.
-
7
While the sauce simmers, bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt.
-
8
Add the rigatoni to the boiling water. Cook according to package directions, but aim for 'al dente'—usually about 1 minute less than the box suggests.
-
9
Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside.
-
10
Drain the pasta and add it directly into the pot with the simmering meat sauce.
-
11
If using, stir in the heavy cream and half of the Parmesan cheese. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.
-
12
Toss the pasta and sauce together over low heat for 1-2 minutes so the sauce clings to the ridges of the rigatoni.
-
13
Taste and adjust seasoning. Serve immediately in warm bowls, topped with the remaining Parmesan and a sprinkle of fresh parsley.
💡 Chef's Tips
Always salt your pasta water generously; it’s your only chance to season the noodles themselves. Grating the carrots and onions makes the sauce naturally sweeter and hides the vegetables from skeptical kids. If the sauce is too acidic, a tiny pinch of baking soda can neutralize it better than sugar. Don't rinse your pasta! The starch on the surface helps the meat sauce stick to the rigatoni. Leftovers taste even better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
Serve with warm, buttery garlic bread for dipping into the extra sauce. A crisp side Caesar salad provides a refreshing crunch against the rich pasta. For a fun kid-friendly drink, serve with sparkling apple cider in a 'fancy' plastic glass. Offer extra 'snow' (grated Parmesan) at the table for kids to sprinkle themselves. Pair with roasted broccoli florets for an extra boost of greens.