Roasted Red Pepper Beef Bolognese
Rated 4.1 stars by 23 users
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
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1 jar, 24 oz Rao's Homemade Roasted Red Pepper sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Beef broth (optional)
- Salt and pepper to taste
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Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil for cooking
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1 package of Rao’s Homemade Rigatoni Pasta
- Grated Parmesan cheese, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Directions
Prepare Rao’s Homemade Rigatoni Pasta according to the package and set aside.
- Heat a large skillet or saucepan over medium heat. Add a drizzle of Rao’s Homemade Limited Reserve Extra-Virgin Olive Oil and the ground beef.
- Add dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste.
- Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Return the cooked beef to the skillet.
- Stir in the Rao's Homemade Roasted Red Pepper sauce and bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 30-45 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken. If the sauce becomes too thick, you can add a little beef broth or water.
- Once the sauce is ready, taste and adjust the seasoning if needed.
- Serve the beef bolognese sauce over the cooked pasta. Garnish with grated Parmesan cheese and chopped fresh parsley if desired.
