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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the diced onion in olive oil for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the beef mince and cook until browned.
Add the tomato paste and continue cooking for 2-3 minutes until it darkens slightly.
Deglaze with the white wine and cook until the alcohol has reduced and the mixture is slightly thickened.
Pour in the thickened cream and cook until the cream thickens and coats the back of a spoon.
Add the fresh basil, dried thyme, and dried oregano, stirring to combine.
Add pasta water for the desired consistency along with handfuls of Parmigiano Reggiano, stirring until melted and combined.
Add the cooked rigatoni back in and stir to combine, ensuring the pasta is well coated with the sauce.
Serve with more cheese and garnish with chopped parsley.
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For a richer flavor, use a good quality white wine.
Adjust the amount of pasta water added to achieve your preferred sauce consistency.
Can I use a different type of pasta?
Yes, you can substitute rigatoni with any pasta of your choice.
Is there a non-alcoholic substitute for white wine?
You can use chicken or vegetable broth as a substitute for white wine.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it before adding the pasta.
What can I use instead of Parmigiano Reggiano?
You can use Pecorino Romano or Grana Padano as alternatives.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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