🍝 Rigatoni Pasta with Ground Beef & Parmesan
A simple, hearty pasta dish with a rich meat sauce and cheesy finish.
🧾 Ingredients
- 300–400g rigatoni pasta
- 250–400g ground beef
- 2 tbsp oil (olive or any cooking oil)
- 1 onion (chopped)
- 2–3 garlic cloves (minced)
- 1 can (400g) crushed tomatoes (or 3–4 fresh chopped tomatoes)
- 1–2 tbsp tomato paste (optional but improves flavor)
- Salt and black pepper to taste
- 1 tsp dried oregano or Italian seasoning
- Chili flakes (optional)
- Parmesan cheese (for topping)
🍳 Method
- Cook pasta
Boil rigatoni in salted water until al dente. Save a little pasta water, then drain. - Cook beef
Heat oil in a pan and brown the ground beef until no longer pink. Break it into small pieces. - Add aromatics
Add onion and cook until soft. Add garlic and cook for about 30 seconds. - Make sauce
Stir in tomato paste, then add crushed tomatoes, salt, pepper, and herbs. Let it simmer for 10–15 minutes until thick and flavorful. - Combine
Add cooked rigatoni into the sauce and mix well. Add a splash of pasta water if it feels too thick. - Finish
Serve hot and top generously with grated Parmesan.
👍 Quick tips
- Simmer longer for deeper, richer taste
- Add a small knob of butter at the end for smoothness
- A pinch of sugar can balance acidity in tomatoes
- Fresh herbs (basil/parsley) make it taste fresher
If you want, I can turn this into a creamy version, spicy Arrabbiata-style, or a one-pot recipe (less dishes).
