A rich, meaty Bolognese can take hours on the stove, but this savory mushroom version is ready in just half an hour.
6 ounces uncooked rigatoni
8 ounces 90% lean ground sirloin
1 tablespoon olive oil
2/3 cup (1/4-inch) diced carrot
1 medium red onion, chopped
1 (8-ounce) package presliced mushrooms
8 ounces zucchini, cut into 1/2-inch pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 garlic cloves, minced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
3 tablespoons unsalted tomato paste
1/4 teaspoon crushed red pepper
2 tablespoons heavy cream
1 ounce Parmesan cheese, grated and divided (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Keep warm.
Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.
Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.
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