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Rigatoni Bolognese

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Ingredients
  

  • Olive oil for sautéing
  • 1 small onion finely diced
  • 3 cloves garlic smashed
  • 14 oz ground beef 80/20
  • a dash of hot pepper flakes
  • 2 T. tomato paste
  • 1 can peeled tomatoes
  • 1 cup heavy cream
  • 1 Parmesan rind
  • 3 tsp Diamond Crystal kosher salt plus extra at serving time to taste
  • ½ cup grated Parmesan cheese
  • 1 pound Pasta reserve some of the pasta water for storing leftovers

Instructions
 

  • Heat a little olive oil in a large pan over medium heat. Add the onion and cook until soft about 4 mins.
  • Add garlic for 1 min.
  • Add ground beef and break it up with a spoon. Season with 1 tsp of your salt and cook until well browned.
  • Stir in the tomato paste and cook for 1-2 minutes.
  • Add tomatoes and break them up with a wooden spoon.
  • Reduce heat to low. Stir in heavy cream and 2 more tsp. of salt.
  • Add parmesan rind and simmer gently, stirring occasionally 15-30 mins uncovered.
  • Toward the end of cooking, sprinkle the 1/2 cup grated Parmesan over the sauce and stir in.
  • Remove rind and toss sauce with buttered and salted pasta.
  • If you have leftovers, add a bit of the pasta water to the container so it isn't dry the next day!
  • Add more salt when serving to taste if needed. (We like a lot of salt!) and serve with more parmesan cheese!