Rigatoni with Meat Sauce
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1 lb (454 g) ground beef
- 1 onion
- 1 carrot
- 2 stalks celery
- 2 cloves garlic
- 1 tsp (5 ml) red chili flakes
- 1/2 tbsp (2.5 ml) onion powder
- 1/2 tbsp (2.5 ml) garlic powder
- 1 (28 oz or 828 ml) can crushed san Marzano tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (118 ml) red wine
- 1 box rigatoni pasta
- 1 bunch fresh basil
- 1 bunch fresh oregano
- 1 tbsp (15 ml) olive oil
- 2 cups (473 ml) water
- Parmesan
- Basil to garnish
Method:
Place onion, garlic, celery, and carrot in a food processor. Pulse until finely chopped.
In a deep saucepan, add olive oil and ground beef and break up the beef. Cook until browned.
Stir in the onion, garlic, celery, and carrot, onion powder, garlic powder, and chili flakes. Sauté until the onion is translucent.
Add in tomato paste. Deglaze with red wine and cook off the alcohol.
Add crushed tomatoes, basil, oregano, and salt to taste and cook down until thickened. Add water to loosen the sauce if needed.
Cook Rigatoni until al dente. In a separate pan, mix pasta with meat sauce. Plate pasta and garnish with freshly grated Parmesan and basil leaves.