Ragu Beef Rigatoni

Dice the onion, carrot, and celery into uniform small pieces (about 0.25 inch). Mince the garlic. Measure out tomato paste, broth, and wine if using.

Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and the meat is lightly browned (5–7 minutes). Drain excess fat if needed.

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring, until softened (about 5 minutes).

Add minced garlic and cook, stirring, for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.

Pour in red wine if using, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces by half (about 3 minutes).

Add canned tomatoes, beef broth, bay leaves, oregano, salt, and black pepper. Bring to a gentle simmer.

Reduce heat to low. Partially cover the pot and simmer, stirring occasionally, for 60–90 minutes until the ragù is thick, glossy, and the flavors have melded. The sauce should reduce by about one-third and cling to the back of a spoon.

Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves.

About 15 minutes before the ragù finishes, bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Drain in a colander and return to the pot.

Pour the ragù over the pasta and toss gently to coat. Transfer to a serving bowl and top with grated Parmesan cheese and chopped fresh parsley.