Beef Rigatoni

Time:  Minimum 1 hour – better if you have 3 or 4 hours

This rigatoni is the reason we are able to stay home for year number two of a pandemic! It is comfort food that is soooo tasty, it will keep you warm, comfy and happy to share with loved ones.

Music Selection: Calum Scott – You Are The Reason


2 onions, diced

1 large carrot, coined thinly

2 celery stalks, diced

Olive oil

5 garlic cloves, minced

2 lbs ground beef

3 italian sausages, casing removed (spicy are best)

1 cup red wine

2 cans tomato sauce – 398 mL each (we like pureed, but diced is great, too)

1 cup chicken broth

6 thyme sprigs

2 bay leaves

1000 g rigatoni

1 cup cream

Fresh parmesan cheese, grated


In large pot, saute the beef and sausage until cooked.

Add in the garlic, onion, celery and carrots. Saute until onion is translucent.

Add in the wine, broth, tomato sauce, thyme, and bay leaves. Salt/pepper. Bring to boil and let simmer, at least 45 minutes, but better to let simmer and thicken for a good 3 hours. Remove bay leaves and thyme stalks.

When you are getting ready to eat, in a large pot of salted boiling water, cook the pasta according to the directions on the pasta package. Drain.

Add the cream into the meat and stir. Heat until ready to serve.

Put some pasta in a pasta bowl, top with the meat sauce and grated parmesan cheese. Serve with garlic toast.

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