Rigatoni with Bolognese

Ingredients

Kosher salt

10 ounces rigatoni (about 3 cups)

2 tablespoons unsalted butter

1 small onion, finely diced

2 small carrots, finely diced

4 cloves garlic, minced

Kosher salt and freshly ground pepper

1 pound Finca Emile Grass Fed Ground Round Beef

2 tablespoons tomato paste

1/4 cup dry white wine

3 cups multicolored cherry tomatoes, halved 

1/2 cup fresh basil, torn 

2 tablespoons grated parmesan cheese, plus more for topping 

Preparation

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup of water used to cook pasta, then drain. 

• Meanwhile, melt the butter in a large skillet over medium-high heat. 

• Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. 

• Add the Finca Emile Ground Round Beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink. 

• Add the tomato paste and cook until evenly combined, 1 minute. 

• Add the wine and simmer until almost completely dry, 1 to 2 minutes. 

• Add 1/2 cup of the reserved water used to boil the pasta, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes. 

• Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to thin the sauce.  

• Divide among bowls and top with the remaining basil and more parmesan.

• Serves 4. Enjoy!