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Bolognese Ground Beef Rotini with Ricotta
Isabella

Bolognese Ground Beef Rotini with Ricotta Mozzarella

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Ingredients Method

Ingredients
  

  • 1¼ pounds 90% lean ground beef
  • 12 ounces dry rotini
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • 5 garlic cloves minced
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes 15 ounces
  • ¾ cup heavy cream
  • ¾ cup whole-milk ricotta
  • 1¼ cups freshly shredded mozzarella
  • ½ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • ½ to 1 cup reserved pasta water as needed

Method
 

  1. Cook the rotini in well-salted water until al dente. Reserve about 1 cup of pasta water, then drain.
  2. Melt the butter in a large deep skillet over medium-high heat. Add the ground beef, onion, carrot, and celery and cook until the beef is deeply browned and the vegetables are softened.
  3. Stir in the garlic, Italian seasoning, black pepper, salt, and tomato paste. Cook for about 1 minute.
  4. Add the crushed tomatoes and simmer for 5 to 7 minutes. Lower the heat and stir in the heavy cream and ricotta until the sauce becomes thick and creamy.
  5. Remove from the heat and stir in the mozzarella and Parmesan. Toss with the rotini until the beef and sauce are fully distributed and every spiral is coated. Add pasta water only if needed and finish with parsley.