Five-Ingredient Pasta with Bolognese Sauce
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
- 1 lb Laura's Lean Ground Beef
- 24 ozs Rao's Homemade Marinara Sauce
- 16 ozs Rigatoni or other pasta shape
- 2 tbsps Extra virgin olive oil
- 1/4 cup Pecorino Romano cheese (finely grated, plus more for serving)
- Kosher salt and pepper to taste
- Chopped parsley for garnish (optional)
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
Serving size based on 1 cup (242g)
1. Bring a large pot of heavily salted water to a boil.
2. Cook pasta until just before it's al dente (about 2 minutes before the time designated on the package).
3. Meanwhile, cook ground beef in a large deep skillet until fully cooked. As you are cooking it, break it into very small pieces. I used a potato masher to make sure it got broken up enough.
4. Move the beef to one side of the skillet and tilt it in order to separate the grease/liquid. Remove the grease with a spoon and discard.
5. Add the marinara sauce to the ground beef. Stir, cover, and simmer until heated through.
6. When pasta is done just before it's al dente, reserve 1-2 cups of the pasta water and drain the rest.
7. Add the drained pasta to the skillet with the sauce (you can also move it directly from the water using a slotted spoon). If the skillet is too small, you can add the pasta back into the pot in which it cooked and add the sauce to it.
8. Stir to coat the pasta in the sauce in the skillet or pot and keep heat on medium low. Add 1/4 cup of the reserved pasta water, stirring to coat. Add more pasta water as necessary to help the pasta finish cooking to al dente- it will help the sauce thicken and stick to every piece of pasta.
9. Turn off the heat. Stir in olive oil (2 tablespoons) and pecorino Romano cheese (1/4 cup). Taste and add salt if necessary.
10. Serve immediately with extra pecorino Romano and garnished with fresh parsley, seasoned with fresh ground black pepper.