Ingredients
For the Ragu
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium red onion, chopped
- 1 pound cremini mushrooms, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- ½ cup red wine
- 28 ounces canned crushed tomatoes
- ½ teaspoon red pepper flakes
- ½ teaspoon ground fennel
- ½ teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
For the Pasta
- 1 pound rigatoni
- 1 cup grated Parmesan, plus extra for serving
- Freshly cracked black pepper, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking up the meat into small pieces with a wooden spoon for even cooking.
- Sauté Vegetables: Add the chopped red onion and finely chopped mushrooms to the pot with the beef. Stir to combine and sauté until the vegetables are softened, about 7-8 minutes. Season with salt and pepper to taste.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for about 1 minute to release their flavors.
- Deglaze with Red Wine: Pour in the red wine and bring the mixture to a simmer, allowing the alcohol to cook off and the flavors to meld.
- Simmer the Sauce: Add the crushed tomatoes, red pepper flakes, ground fennel, and dried oregano. Bring to a simmer again, then reduce the heat to low. Let the ragu simmer gently for 1 hour, stirring occasionally to prevent sticking.
- Finish the Sauce: Stir in the balsamic vinegar and adjust seasoning with salt and pepper. Keep the sauce warm on low heat.
- Cook the Pasta: Meanwhile, cook the rigatoni according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water.
- Toss Pasta with Ragu: Combine the cooked rigatoni with the ragu, ½ cup of reserved pasta water, and 1 cup of grated Parmesan in the pot. Heat gently while tossing to coat the pasta evenly and allow the cheese to melt.
- Serve: Portion the pasta into bowls and sprinkle extra Parmesan on top. Finish with freshly cracked black pepper and serve immediately for a comforting Italian meal.
Notes
- Using red wine enhances the depth of flavor, but it can be omitted or replaced with beef broth for a non-alcoholic version.
- Simmering the sauce for a full hour helps develop the rich, hearty flavor of the ragu.
- Reserve some pasta water to adjust sauce consistency and help the sauce adhere to the pasta better.
- Grated Parmesan adds a creamy, salty finish; substitute with Pecorino Romano for extra sharpness.
- This ragu can be made a day ahead; flavors will deepen overnight and you can reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
