Beef Rigatoni with Bolognese Sauce

Beef Rigatoni with Bolognese Sauce

Pictured b4 Plating!

Ingredients

4 oz Ground Beef

*3 tablespoons olive oil   *1/2 cup diced celery

*1/2 cup finely chopped    *1 large red onion, finely chopped

*4 oz ground beef   *1 cup canned peeled whole tomatoes

*1 tablespoon tomato paste    *Coarse salt and freshly ground pepper

*2 tablespoons H Cream  * 1 cup cooked drained and shocked rigatoni  * TT Grated Parm

Procedure:

Heat olive oil in a large saucepan over medium-high heat. Brown meat well, and remove. Add carrot, celery, and onion; cook for two minutes. Add beef cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup beef stock ; season with salt and pepper. Cover and cook, stirring occasionally, for 20 mins.

Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.

Add H Cream to sauce; stir to combine. Serve immediately over pasta.  Finish with grated Parmesan cheese.