Beef Sauce Rigatoni with Parmesan
6,5 / 10
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 3 ½ ozs Pancetta (or bacon)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp chopped oregano
- 16 ozs ground Beef
- 14 ozs canned tomatoes
- 1 cup Beef stock
- 2 Tbsps Red wine vinegar
- ¾ cup Red wine
- 1 pinch sugar
- freshly ground Black pepper
- 16 ozs Rigatoni
- 4 Tbsps grated Parmesan
Heat 2 tablespoons of the oil in a large pan. Add the onions and pancetta and cook for about 5 minutes, until softened but not browned.
Stir in the garlic and oregano and continue cooking for 1 minute. Add the beef and cook, stirring until browned.
Add the tomatoes, stock, vinegar, wine and sugar. Bring to a simmer and cook for about 20 minutes until thickened.
Cook the rigatoni in boiling salted water according to the pack instructions. Drain well and return to the pan. Drizzle with the remaining olive oil and season with freshly ground black pepper.
Spoon the rigatoni onto hot serving plates and top with the sauce. Scatter with Parmesan cheese.