Beef Mushroom Rigatoni Recipe

    10 Servings

Ingredients

  • 3 tablespoons olive oil
  • 2 large onions, peeled and chopped
  • 6 medium carrots, peeled and chopped
  • 1 pound ground beef
  • 2 pounds mushrooms, cleaned and chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried italian herbs
  • 1/2 cup red wine
  • 3 14.5 ounce cans diced tomatoes
  • 1 bay leaf
  • salt and pepper, to taste
  • cooked rigatoni and parmesan

Directions

  1. Heat the olive oil in a gigantic pot (one you have a lid for) over medium-high heat. Add the onions and carrots and cook until they’re starting to brown, about 3 minutes.
  2. Add the ground beef and brown until all of the juices from the meat have evaporated. Resist the urge to drain, wait until the juices are gone. And resist the urge to stir too often, as well. Once every minute (or less) is fine.
  3. Stir in the mushrooms and garlic and cook again until all the juices from the mushrooms have evaporated. It’s OK if brown bits stick to the bottom of your pot - that’s a ton of flavor right there.
  4. Once everything in your pot is nicely browned and looking quite dry, stir in the tomato paste, oregano and Italian herbs. Roast it for a minute while stirring constantly.
  5. Pour in the red wine all at once (careful: steam alert!) and cook it for a minute. Then stir in the tomatoes, bay leaf and seasoning. Bring to a boil once, then reduce to a tiny simmer and cover with the lid.
  6. Allow the sauce to simmer for as long as you can, but at least one hour. Then remove the lid and continue simmering until the sauce has thickened to your liking. Check for seasoning, then serve over cooked rigatoni with parmesan.
  7. To freeze the sauce, make sure it is quite thick. Allow it to cool completely before packing it into freezer containers in portions. Label the containers, or else you will probably wonder what ever you made there 6 months down the line. Freeze for up to three months. To reheat, thaw in the fridge overnight and heat in a pot on the stove. Make sure to boil it for at least a minute, just to be safe. If the sauce is too thick, add a few tablespoons of pasta cooking water.

Sign Up for Weekly Personalized Recipes. FREE!

Recommended

Published:
Author:
Cooking Method:
Simmered
Cuisine:
Italian
Category:
Farm to Table
Tags:
, , , , , , , , , , , , , , , ,
Related Recipes:
Farm to Table Recipes, Italian Recipes, Pasta Recipes, Ground Beef Recipes, Mushroom Recipes, Tomato Recipes, Carrot Recipes, Onion Recipes, Sauce Recipes, Easy Dinner Recipes, Fall Recipes, Easy Recipes, Garlic Recipes, Wine Recipes, Simmered Recipes, Freezer Meal Recipes, Freezing Recipes
Recipe Yields:
10
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Nora Rušev
Recipe Yields: 10
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 69
Calories 205

% Daily Value*
13%
Total Fat 9g
2%
  Saturated Fat 0g
2%
Sodium 38mg
5%
Total Carbohydrate 15g
3%
  Dietary Fiber 2g
  Sugars 4g
25%
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.