The hubs and I have really been feeling the comfort foods lately. After a rainy Saturday, temps in L.A. have been unseasonably chilly, leaving us craving “cozy-up cuisine.” That’s why I decided to make this delicious Rigatoni Bolognese. Hearty and filling, yet loaded with nutritious veggies, this slow-cooker recipe is satisfying to both your appetite and your diet. For the sauce I slightly modified this recipe from Real Simple, then opted for rigatoni, and finished it off with some fresh parmigiano reggiano. Superb!
- 1 pound ground beef chuck
- 1 28-ounce can whole peeled tomatoes
- 2 carrots, finely chopped
- 1 medium onion, chopped (or 1 Tablespoon onion powder)
- 1 celery stalk, chopped
- 2 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/4 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- kosher salt and black pepper
- 3/4 pound rigatoni
- grated Parmesan, for serving
- In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Twenty minutes before serving, cook the rigatoni according to the package directions; drain and return it to the pot. Toss the pasta with the Bolognese and sprinkle it with the Parmesan.