Rigatoni with Late Summer Bolognese

foodnetwork.com
serves 4
Ingredients

• Kosher salt
• 10 ounces rigatoni (about 3 cups)
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 2 small carrots, finely diced
• 4 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1/4 cup dry white wine
• 3 cups multicolored cherry tomatoes, halved
• 1/2 cup fresh basil, torn
• 2 tablespoons grated parmesan cheese, plus more for topping

Preparation​

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
3. Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.

​ ​