Italian-American · main

Baked Rigatoni with Meat Sauce

Baked Rigatoni with Meat Sauce reads umami 7.5, richness 5.4 and salinity 4.4 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.5 · Richness 5.4 · Salinity 4.4 · Allium 4.0 · Herbaceous 3.5 · Sourness 3.4 · Sweetness 3.3 · Fruity 3.2 · Funk & Ferment 2.9 · Floral 2.2 · Nutty 2.1 · Earthy 2.0 · Bitterness 1.5 · Heat 1.4 · Warm Spice 1.4 · Citrus 1.2

What's in it (16)

Time & effort: about 1 hr 18 min (1 hr 8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 159.7 kcal, 11.1 g protein, 3.6 g fat, 19.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Bring a large pot of well-salted water to a boil. Cook the rigatoni 2 minutes short of the package's al dente time, until still quite firm at the core, then drain, reserving 1 cup of pasta water; set the pasta aside. It will finish cooking in the oven.
  2. Meanwhile, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  3. Raise the heat to medium-high, add the ground beef, and break it up with a spoon. Season with the salt, pepper, oregano, and red pepper flakes. Cook, breaking up any large clumps, until the beef is deeply browned with no pink remaining, 7-8 minutes.
  4. Push the beef to the side, add the tomato paste to the cleared spot, and cook it directly against the pan, stirring, until it darkens a shade and smells toasty, about 1-2 minutes. Stir the paste into the beef.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and simmer until it has nearly evaporated, about 2 minutes. Stir in the crushed tomatoes and 1/2 cup of the reserved pasta water. Bring to a simmer, then reduce heat to low and cook, uncovered, stirring occasionally, until thickened and no longer watery, 15-18 minutes.
  6. While the sauce simmers, position a rack in the center of the oven and preheat to 375 F.
  7. Stir the milk into the finished sauce off heat; this rounds out the acidity. Taste and adjust salt. Add the drained rigatoni to the pot and toss until every piece is coated, loosening with a splash more pasta water if the sauce looks tight.
  8. Transfer half the pasta and sauce to a 9x13-inch baking dish and spread level. Scatter half the mozzarella and half the Parmesan over the top. Add the remaining pasta and sauce, then top with the rest of the mozzarella and Parmesan.
  9. Bake, uncovered, until the cheese is fully melted and turning golden in spots and the sauce is bubbling at the edges, 20-25 minutes.
  10. Let the dish rest 10 minutes before serving so the sauce sets; scatter the torn basil over the top just before bringing it to the table.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.