Categories: Pasta
Ingredients
- 1⅛ lbs Ground Beef
- 3/4 lb Whole Grain Pipe Rigate Pasta
- 1 Small Baguette
- 1 14-Ounce Can Whole San Marzano Tomatoes
- 2 Carrots
- 2 cloves Garlic
- 1 Yellow Onion
- 1 bunch Parsley
- 2 oz Lamb Chopper Cheese
- 2 Tbsps Tomato Paste
- ⅓ cup Grated Parmesan Cheese
- 1/4 cup Heavy Cream
Directions
-
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Peel and small dice the onion. Peel the garlic; roughly chop 1 clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Remove and discard any rind from the Lamb Chopper cheese. Grate on the large side of a box grater. Roughly chop the parsley leaves and stems.
-
In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Add the carrots, onion, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and fragrant. Add the tomato paste; cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the tomatoes and heavy cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.
-
While the bolognese sauce cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
-
While the pasta cooks, line a sheet pan with aluminum foil. Place the baguette on the prepared sheet pan, cut side up. Evenly top with a drizzle of olive oil, as much of the garlic paste as you’d like, and the Lamb Chopper cheese. Season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned and the cheese has melted. Remove from the oven and transfer to a cutting board; halve on an angle. Transfer to a serving dish.
-
Add the sauce and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Divide the finished pasta among 4 dishes. Garnish with the parmesan cheese and parsley. Serve with the cheesy garlic bread on the side. Enjoy!