Ingredients

The following ingredients have 6 Servings
  • 1 pound rigatoni
  • 1 small eggplant (about 1 pound, julienned)
  • 1 pound 96% lean ground beef
  • 28 ounce can crushed tomatoes
  • 1/4 cup heavy whipping cream
  • 5 garlic cloves (minced)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • optional: parmesan cheese and parsley (for garnish)

Instruction

  • Cooking the ground beef: Heat olive oil in a 3-quart pot over medium heat. Add garlic and ground beef to the pot, mixing and breaking up the ground meat as it cooks until it is mostly browned, about 5 minutes.
  • Cooking the eggplant: Add eggplant to the pot and cook until it’s very soft, stirring regularly, about 10 minutes.
  • Simmering the sauce: Add the entire can of crushed tomatoes and the heavy whipping cream to the pot. Mix well. Let simmer on low-medium heat until the sauce thickens, stirring occasionally, about 15 minutes. Turn off the heat. Add salt, oregano, and pepper. Mix well.
  • Cooking rigatoni: Cook the rigatoni according to package instructions. After cooking, drain and rinse the rigatoni with cold water. Miix the rigatoni with the bolognese sauce. Serve immediately.