Rigatoni with Meat Sauce

This is the hearty pasta dish that everyone loves to eat. It gets its stick-to-your-bones, deep, rich flavor from the ground beef cooked in red wine and double hit of tomatoes.

Servings: servings


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon fresh oregano , chopped
  • 12 ounces lean ground beef
  • 5 garlic cloves, minced
  • 1/2 cup dry red wine, such as Cabernet Sauvignon
  • 1 28 ounce can crushed tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 medium zucchini , trimmed, cut into 1/2-inch dice
  • 12 ounces rigatoni pasta
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Pecorino Romano cheese
  • 1/3 cup fresh basil leaves, thinly sliced


  1. Heat the oil in an Anolon 12" Vesta Cast Iron Skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes.
  2. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes.
  3. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini: bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
  4. Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
  5. Serve the rigatoni topped with the Romano and basil.

This recipe was developed for the cookbook Hero Dinners, by Chefs Marge Perry & David Bonom. Anolon has published this recipe with permission from the authors.