질문하기
Ridged curved pasta that traps every drop of a rich meat ragù. This high protein mediterranean dish is a comforting family dinner staple, especially suited for freezer meal prep.
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add finely chopped onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are softened and fragrant, about 8 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and any released moisture is nearly evaporated, about 7 minutes.
Pour in the dry red wine and let it simmer for 2-3 minutes until most of the liquid has cooked off, scraping up all the brown bits for maximum flavor.
Add the crushed tomatoes, bay leaf, dried oregano, salt, and black pepper. Stir well, reduce to low heat, and cover partially. Simmer gently for at least 60 minutes, stirring occasionally. For deeper flavor, simmer up to 90 minutes and add a splash of water if the sauce thickens too much.
Boil the pipe rigate pasta in a large pot of salted water until just al dente. Drain and reserve 1/4 cup pasta water.
Remove the bay leaf from the ragù. Combine the cooked, drained pasta with the ragù directly in the Dutch oven over medium heat, adding reserved pasta water to adjust consistency as needed. Toss for 2 minutes so pasta absorbs flavor. Serve hot.
