Beefy One-Pot Rigatoni for Dinner Tonight!

When I make dinner that the whole family will eat that is a win in my books! This was perfect for a comfort dinner on a cold stormy night but I'm not gonna lie, I would eat it any night really. I hope you enjoy it! Here is a little Step by Step video to help out! Even the dog came running to try it out. 

Beefy One-Pot Rigatoni

The pasta cooks right in the sauce! Yup and if you happen to have some garlic bread and a salad this meal will be complete.

Serves 4 to 6. 

3 tbsp (45 mL) extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 lb (454 g) lean ground beef or veal

1 tsp (5 mL) Italian seasoning

1/4 tsp (1 mL) each salt, pepper and hot pepper flakes

3 cups (750 mL) beef broth

2 cups (500 mL) tomato basil or marinara pasta sauce

2 tbsp (30 mL) tomato paste

1 bag/box (450 g) rigatoni pasta (about 7 cups/1.75 L)

1/2 cup (125 mL) 35% whipping cream

1/2 cup (125 mL) shredded mozzarella or provolone cheese

1/4 cup (60 mL) grated Parmesan cheese 

In a large saucepan or Dutch oven, heat oil over medium heat. Cook onion and garlic for about 2 minutes or until started to soften and pick up a little golden colour. 

Add beef, Italian seasoning, salt, pepper and hot pepper flakes and cook, stirring and breaking up with spoon for about 5 minutes or until no longer pink. 

Pour in broth, pasta sauce and tomato paste; stirring to combine and bring to a gently simmer. Stir in rigatoni (yes raw, do not cook it separately). Reduce heat to low; cover and cook, stirring occasionally for about 12 minutes or until rigatoni is firm but tender. 

Remove lid and stir in whipping cream and cook for about 2 minutes or until rigatoni is tender and sauce thickens slightly. Stir in mozzarella and Parmesan until melted. Let stand about 3 minutes before serving. 

TIPS: Sprinkle with more Parmesan to serve and if you like a bit more heat add more hot pepper flakes or your favourite hot chilies! 

If you are a fresh herb lover, stir in a handful of chopped fresh basil or parsley at the end as well. 

The liquid cooks the rigatoni right in the pot and also creates a wonderful flavour in the pasta as the beef broth and pasta sauce are absorbed right into it!