Ingredients
For the Pasta
- 350 g rigatoni
- Salt to taste
For the Meat Sauce
- 300 g lean minced meat
- 1 large red onion
- 1 carrot
- 1 celery stick
- 5 ripe tomatoes or 500 ml tomato sauce
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Ragù
Finely chop the onion, carrot, and celery. Heat the olive oil in a large pan and sauté the vegetables until they soften and take on a light golden color.
Add the minced meat, increase the heat, and cook for about 15 minutes, stirring frequently until browned.
Add the chopped tomatoes or tomato sauce, season with salt and pepper, and let simmer gently for about 1 hour, stirring occasionally.
For a richer flavor, you can cook it longer on low heat.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until about halfway done.
Drain the pasta.
Finish the Dish
Transfer the ragù into a large saucepan, add the partially cooked rigatoni, and finish cooking them together.
Stir well so the pasta absorbs the sauce completely.
Serve hot. In Italian, this method is called "strascicati", meaning the pasta is “dragged through the sauce” for maximum flavor.