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Marinara Bolognese Ground Beef Rigatoni Skillet
Isabella

Marinara Bolognese Ground Beef Rigatoni Skillet

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Ingredients Method

Ingredients
  

  • 18 oz rigatoni
  • 2 ¼ lbs ground beef
  • 3 tablespoons olive oil
  • 9 tablespoons butter divided
  • 12 cloves garlic minced, divided
  • 1 ½ yellow onions finely diced
  • 1 ½ tablespoons tomato paste
  • 36 oz marinara sauce
  • 1 ½ teaspoons Italian seasoning
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • 2 ¼ teaspoons salt divided
  • 1 ½ teaspoons black pepper divided
  • 1 ½ cups heavy cream
  • 2 ¼ cups shredded mozzarella
  • 1 ½ cups grated Parmesan
  • 4 tablespoons fresh parsley chopped
  • ¾ cup reserved pasta water

Method
 

  1. Cook the rigatoni in salted boiling water until just tender. Save some pasta water, then drain and set aside.
  2. Heat olive oil with half of the butter in a large skillet over medium high heat. Add the diced onion and cook until soft and lightly golden.
  3. Add the ground beef, season with salt and black pepper, and cook while breaking it apart until deeply browned with some crisp edges.
  4. Stir in half of the garlic and cook briefly until fragrant, then add the tomato paste and cook for a minute to bring out its richness.
  5. Pour in the marinara sauce, then add the Italian seasoning, oregano, and basil. Stir and let it simmer until slightly thickened.
  6. Push everything to one side of the skillet, add the remaining butter and garlic, and cook for about a minute.
  7. Pour in the heavy cream and mix everything together until the sauce turns rich and smooth.
  8. Add the remaining salt and black pepper, then stir in the mozzarella and Parmesan until melted into a thick, creamy sauce.
  9. Add the cooked rigatoni and toss until fully coated, adding a splash of pasta water if needed to loosen the sauce slightly.
  10. Let it cook for another minute so the sauce clings well, then finish with chopped parsley and serve warm.