Rigatoni with Meat Sauce

The depth of flavor and textures in this dish of Rigatoni with Meat Sauce is what dreams are made of. The sauce needs to simmer for about 60 minutes, but the flavor is certainly worth the wait.

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I used to be a been a big fan of The Chew when it was on TV. I'm sad that it's gone, but this rigatoni with meat sauce holds a fond place in my heart because that's where I got this recipe.

Many times there have been recipes on the show that have caught my interest but never have I gone to their website to print...until I saw chef Michael Symon make this one.

Something about it spoke to me and I simply knew I had to make it right away! The results were beyond delicious and quite a feast for the eyes as well.

Here is my take on chef Michale Symon's family classic recipe.

RIGATONI WITH MEAT SAUCE       
2 pounds ground beef (I used 75 percent lean)
1 sweet onion, diced
3 cloves garlic, minced
3 carrots, peeled and diced
2 ribs of celery, diced
*1 red bell pepper, diced
1 (28 ounces) can, of diced, plum tomatoes (San Marzano is best)
1-2 cups red wine (or you can substitute beef stock)
2 fresh bay leaves
*3-4 sprigs of fresh thyme leaves (wrapped and tied in cheesecloth)
1-½ teaspoons dried oregano, crushed in your hands
salt and pepper
1 cup flat-leaf Italian parsley, chopped
*zest from one lemon
½ cup (or more) freshly shaved Parmesan cheese
2 tablespoons butter
1 pound rigatoni noodles

-In a large Dutch oven, on high heat, and in two batches, brown the ground beef until it becomes a deep, dark brown. Season with salt and pepper.  Drain well and remove the meat to another platter.
-In the same skillet, add your onion, garlic, carrots, celery, and red pepper. Season with salt and pepper.  Saute the veggies for 3-5 minutes until they become slightly soft and translucent.
-Add one cup of the wine and make sure you scrape off any brown bits that there may be on the bottom of the pan after the browning of the meat.  Add the bay leaves and reduce your heat to medium-low.
-Add the canned tomatoes and the browned ground beef back to the pot.  Stir well to combine.
-Meanwhile, add 3-4 fresh thyme leaves to some cheesecloth and make a little packet with it by tying it up with some cooking string (this makes it easier to retrieve the herbs before serving).  Add the thyme packet and the crushed oregano to the pot.
-Allow your sauce to simmer on low heat for approximately 1 hour (more or less) and during that time, add more red wine if the sauce starts to become too dry.  You want enough liquid to be left so that your pasta can absorb some of its goodness when you combine the two.

-Remove the bay leaves, and thyme packet, and add the butter.
-Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to the package directions until just shy of the cooking time stated on the box.  Drain and immediately add the pasta to the sauce, stirring well to combine.
-Top the pasta with the chopped fresh parsley, lemon zest, and Parmesan cheese.
-Serve to your anxiously awaiting family.

Have your wait staff at the ready so they can assist in the serving of this amazing pasta dish and call your family to the table!

Dinner is served!!!