Go Back

Rigatoni with Spicy Beef Ragu

Skip the bottled jar of sauce when you can easily make it from scratch!
Print Recipe

Ingredients
  

  • 5 oz button mushrooms sliced
  • 1 slice white bread
  • 2 Tbsp 2% milk
  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 7 garlic cloves minced
  • 1 pound 85% lean ground beef
  • 1 1/2 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 2 Tbsp tomato paste
  • 1-14.5 oz can diced tomato* drained
  • 1- 28 oz can crushed tomato*
  • salt and pepper to taste
  • 2 pounds rigatoni pasta cooked al dente according to package instructions

Instructions
 

  • In a food processor, pulse mushroom until fine. Add torn bread slice and milk. Process until mixture it is paste-like. Set aside.
  • In a large pot, heat olive oil. Once oil is warm, add garlic and onions. Cook over medium heat unit garlic is fragrant and onions are almost translucent.
  • Add mushroom paste mixture. Stir to combine and cook for about 3-5 minutes until mushroom is cooked.
  • Add ground meat in chunks and stir to combine. Season generously with salt and pepper. Add red pepper flakes, dried oregano, and tomato paste. Stir to distribute.
  • Continue to cook until meat has browned. Then add diced tomato and crushed tomato. Stir to combine. Bring to a boil, then reduce heat to simmer. Cover pot and allow sauce to simmer for another 15-20 minutes. Check on sauce every 7 minutes or so to stir contents.
  • Taste sauce and season accordingly with more salt as needed.
  • Serve sauce warm over freshly cooked pasta. Serve with parmesan cheese and additional red pepper flakes for extra spice.