Three words sum up this pasta: Simple. Delicious. Satisfying. Does it get any better than that? I don’t think so. When I can get even my pickiest eaters to gobble this up, then you know it’s got to be good.
I like to use the petite diced tomatoes in place of the whole tomatoes just because some of my boys are not huge fans of “chunky tomatoes” in their food. . . come to think of it, I’m not either. I was out of rigatoni so I used the small bow tie pasta instead, feel free to use whatever you’ve got in your pantry.
Serve it with a salad and some breadsticks or cheese bread and you’ve got yourself a yummy week-night meal!
- 2 Tablespoons olive oil
- 1/2 whole large onion , diced
- 2 cloves garlic , minced
- 2 pounds ground beef
- Salt To Taste
- Freshly ground black pepper , to taste
- 1 teaspoon (generous) ground thyme
- 2 cans (14 Ounce) whole tomatoes
- 1/4 cup freshly grated parmesan cheese
- 1 to 1 1/2 pounds Rigatoni
Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a until they start to turn translucent. Add garlic and stir, cook about 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain. Add salt, pepper, and ground thyme. Stir to combine.
Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions. Drain and place individual portions into bowls.
Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Taste and add more salt and pepper if needed. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
Recipe Source: The Pioneer Woman