Pipe Rigate Pasta & Beef Bolognese

with Cheesy Garlic Bread

30 MIN

4 Servings

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From the Test Kitchen

There are few better ways to welcome the cooler months than with a comforting bowl of bolognese. We’re starting the sauce by cooking beef with aromatic carrot, onion, and garlic. Then, we’re rounding it out with tangy-sweet San Marzano tomatoes and a bit of cream—the perfect hearty match for whole grain pipe rigate. It all comes together with crunchy oven-toasted garlic bread topped with Lamb Chopper cheese (a Gouda-style variety with a nutty flavor).

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Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
¾ lb Whole Grain Pipe Rigate Pasta
1 Small Baguette
1 14-Ounce Can Whole San Marzano Tomatoes
2 Carrots
2 cloves Garlic
1 Yellow Onion
1 bunch Parsley
2 oz Lamb Chopper Cheese
2 Tbsps Tomato Paste
⅓ cup Grated Parmesan Cheese
¼ cup Heavy Cream

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Peel and small dice the onion. Peel the garlic; roughly chop 1 clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Remove and discard any rind from the Lamb Chopper cheese. Grate on the large side of a box grater. Roughly chop the parsley leaves and stems.

2 Make the bolognese:

In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the carrots, onion, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through. Add the tomato paste and cook, stirring frequently, 30 seconds to 1 minute, or until dark red and fragrant. Add the tomatoes and heavy cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste

3 Cook the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Make the cheesy garlic bread:

While the pasta cooks, line a sheet pan with aluminum foil. Place the baguette on the prepared sheet pan, cut side up. Evenly top with a drizzle of olive oil, as much of the garlic paste as you’d like, and the Lamb Chopper cheese. Season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and the cheese has melted. Remove from the oven and transfer to a cutting board; halve on an angle. Transfer to a serving dish.

5 Finish the pasta & serve your dish:

Add the bolognese and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Divide the finished pasta among 4 dishes. Garnish with the parmesan cheese and parsley. Serve with the cheesy garlic bread on the side. Enjoy!