Weeknight Beef Bolognese with Rigatoni

Ingredients

• 1 lb rigatoni
• 1 lb ground beef
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 oz canned crushed tomatoes
• 1/2 cup milk
• 1/2 cup red wine or beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• Grated Parmesan cheese, for serving

Instructions

1. 1Heat a large pot over medium heat and cook the onion, carrot, and celery for 5 to 6 minutes until softened.
2. 2Add the ground beef and garlic, breaking up the meat with a spoon, and cook for 6 to 8 minutes until browned.
3. 3Stir in the tomato paste and cook for 1 to 2 minutes until it darkens slightly, then pour in the red wine or broth and simmer for 2 minutes to reduce.
4. 4Add the crushed tomatoes, oregano, salt, and pepper, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
5. 5Stir in the milk during the last 5 minutes of cooking to mellow the acidity of the tomatoes.
6. 6Meanwhile, cook the rigatoni in salted boiling water until al dente, about 11 to 13 minutes, then drain and toss with the bolognese sauce.
7. 7Serve hot topped with grated Parmesan.

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