▢ 1 tablespoon olive oil ▢ 1 lb ground beef ▢ 1 medium onion finely chopped ▢ 1 carrot finely chopped ▢ 1 celery stalk finely chopped ▢ ¼ teaspoon garlic powder ▢ 2 teaspoons Italian seasoning ▢ salt & pepper to taste ▢ ¼ cup tomato paste ▢ 3 cups beef broth or more as needed ▢ 1 (28-oz) can diced tomatoes ▢ 1 (16-oz) box rigatoni pasta uncooked ▢ grated parmesan to serve
Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.
Serving: 1serving Calories: 459kcal Carbohydrates: 67g Protein: 29g Fat: 8g Saturated Fat: 2g Cholesterol: 47mg Sodium: 790mg Potassium: 939mg Fiber: 5g Sugar: 8g Vitamin A: 2061IU Vitamin C: 17mg Calcium: 96mg Iron: 5mg
*Nutrition is an estimate.
