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Parmesan Beef Rigatoni, a featured image showing a delicious pasta dish.

Parmesan Beef Rigatoni

This Parmesan Beef Rigatoni recipe is a comforting and satisfying dish featuring perfectly cooked rigatoni pasta coated in a rich, savory beef sauce and topped with freshly grated Parmesan cheese. It's an easy-to-make, crowd-pleasing meal perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon sugar
  • Salt to taste
  • Pepper to taste
  • 1 pound rigatoni pasta
  • Water for boiling pasta
  • Salt for pasta water
  • 1 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Large pot for pasta
  • colander
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board
  • Grater

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Add the ground beef to the pot and break it up with a spoon.
  5. Cook until the beef is browned, draining off any excess grease.
  6. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper.
  7. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
  8. While the sauce is simmering, bring a large pot of salted water to a boil.
  9. Add the rigatoni pasta and cook according to package directions, until al dente.
  10. Reserve about 1 cup of the pasta water before draining the pasta.
  11. Drain the pasta well.
  12. Add the drained rigatoni to the pot with the beef sauce.
  13. Toss to coat, adding a little of the reserved pasta water at a time until the sauce reaches your desired consistency.
  14. Stir in the grated Parmesan cheese until melted and evenly distributed.
  15. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For a richer flavor, brown the beef in batches and deglaze the pot with 1/4 cup of dry red wine after browning the beef. Simmer for a few minutes to reduce the alcohol before adding the tomatoes. Substituting some of the tomato sauce with beef broth or adding a bay leaf while simmering will also enhance the flavor. Leftover Parmesan Beef Rigatoni can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.