Rigatoni with Meaty Mushroom Bolognese

This is a great "go to" recipe - 

• Most of the ingredients are probably in your pantry already
• Prep work is easy
• Cooks quickly
• Has room for variation

It's not my favorite pasta recipe (see Spaghetti with Tomato-Meat Sauce) but it's a good one!

4 servings

10 calculated points

Syrah

Ingredients

6 ounces uncooked rigatoni

8 ounces 90% lean ground sirloin

1 tablespoon olive oil

2/3 cup (1/4-inch) diced carrot

1 medium red onion, chopped

1 (8-ounce) package presliced mushrooms

8 ounces zucchini, cut into 1/2-inch pieces

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

4 garlic cloves, minced

1 (14.5-ounce) can unsalted diced tomatoes, undrained

3 tablespoons unsalted tomato paste

1/4 teaspoon crushed red pepper

2 tablespoons heavy cream

1 ounce Parmesan cheese, grated and divided (about 1/4 cup)

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.

3. Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. 

4. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. 

5. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.