30-Minute Ground Beef Ragù with Rigatoni
A weeknight ragù that skips the all-day simmer — browned beef, crushed tomatoes, and just enough wine to matter.
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Written
Method
-
Bring a large pot of salted water to a boil for the pasta.
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Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook until softened and turning translucent, about 4 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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Add the ground beef, breaking it apart with a spoon, and cook until no pink remains and the edges have started to brown.
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Stir in the tomato paste and cook until it darkens slightly and coats the meat.
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Pour in the wine, scraping up any browned bits from the pan, and simmer until mostly evaporated.
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Add the crushed tomatoes, oregano, and red pepper flakes. Simmer, stirring occasionally, until the sauce has thickened and no longer tastes sharply of raw tomato, about 15 minutes.
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Meanwhile, cook the rigatoni in the boiling water until al dente. Reserve ½ cup of the pasta water, then drain.
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Add the drained pasta and Parmesan to the sauce, along with a splash of the reserved pasta water, and toss until glossy and every piece is coated.
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Divide among bowls and top with more Parmesan and torn basil.
Notes
The tomato paste step is the one people skip and shouldn’t — a minute or two cooking it down before the tomatoes go in is most of what separates this from sauce out of a jar. Don’t rush past it just because the pot looks ready for liquid.
No red wine open? A splash of balsamic vinegar off the heat at the end gets you most of the same lift. Ground pork or a beef-pork mix works here too, if that’s what’s in the fridge.