Meaty Honeycomb Pasta Recipe
Prep Time:
20 minutes
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • 1 ½ pounds rigatoni pasta
  • 3 tablespoons olive oil, divided
  • 1 pound ground beef
  • ½ cup finely diced carrot
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 (28-ounce) can whole peeled tomatoes
  • 3 cups tomato sauce or passata
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
Directions
  1. Bring a large pot of salted water to a boil.
  2. Add the rigatoni and cook for about 9 minutes, or until it's 3 minutes under al dente.
  3. Drain the pasta, then toss it with 1 tablespoon of oil and set it aside.
  4. In the meantime, heat 2 tablespoons of oil in a large skillet over medium heat.
  5. Add the beef and cook and crumble until it is mostly browned, about 5 minutes.
  6. Add the carrots, celery, and onion and cook until soft, another 5 minutes. Add the garlic and stir.
  7. Add the tomato paste and combine.
  8. When the tomato paste begins to stick to the bottom of the pot, add the wine and cook to reduce until it's mostly absorbed, about 5 minutes.
  9. Add the tomatoes, crushing them with the back of a spoon.
  10. Add the tomato sauce, Italian seasoning, salt, and pepper, and bring to a simmer. Cook for another 10 minutes, or until thick and combined.
  11. Spread about 1 cup of sauce on the bottom of a springform pan.
  12. Dollop with the ricotta cheese, then spread with a spatula so the bottom is coated with an even layer.
  13. Arrange the rigatoni, standing vertically, until the pan is filled.
  14. Cover completely in the remaining bolognese, stopping before the pan overfills.
  15. Sprinkle with mozzarella cheese.
  16. Bake for 20 minutes, until the cheese is golden and melted.
  17. Remove from the oven, then carefully remove the springform pan around the sides. If any noodles fall, firmly insert them back into the pie.
  18. If desired, sprinkle with parsley to serve.