One Pot Rigatoni Bolognese

Instructions

1. 1
   Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant.
2. 2
   Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until it’s no longer pink and starts to brown, about 5 minutes. Drain excess fat if necessary.
3. 3
   Stir in tomato paste, oregano, basil, and red pepper flakes. Cook for 1 to 2 minutes, letting the tomato paste darken in color.
4. 4
   Pour in crushed tomatoes and beef broth, scraping up any browned bits. Add the uncooked rigatoni, salt, and pepper. Mix everything well so the pasta is mostly covered.
5. 5
   Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring every few minutes, for 15 to 18 minutes, until the pasta is al dente and the sauce is thickened. If needed, add extra broth to keep the pasta covered.
6. 6
   Stir in milk or cream and Parmesan. Mix until the sauce is creamy and smooth. Taste and adjust seasoning.
7. 7
   Serve immediately, garnished with more Parmesan and fresh parsley or basil.