- 900 g/5 cups uncooked rigatoni pasta
- 900g / 2 lb ground beef
- 3 cloves garlic
- 2 carrots (small diced)
- 2 stalks of celery (small diced)
- 1 tbsp olive oil
- 1 onion (diced)
- 1 (28- oz) can plum tomatoes
- 1 fresh bay leaf
- 1 chile
- 1/2 cup parmesan (grated)
- Salt and pepper to taste
- Small bunch fresh sage
Heat a large skillet with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes. Add finely chopped onion, carrots and celery and cook for another 3 minutes.
Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and sage and taste for seasoning. Add salt & pepper to taste. Simmer on low heat for about 1 hour.
Bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water and add to the sauce.
If the sauce is too thick, add a little bit of your pasta water.
Remove from the heat and stir in some extra sage and parmesan and serve immediately.