Ingredients for 6 portions*
1 package of rigatoni
1/3 cup of olive oil
1 cup of onions ground in a food processor
3 garlic cloves minced
1 red bell pepper, deveined, seeded, ground in a food processor
1 ½ cup of carrots, ground in a food processor
4 cups of tomatoes, ground in a food processor
1 beef cube
Parmensan cheese (I used Grana Padano)
In a deep saucepan, heat the oil on medium heat and sauté the onions and garlic until soft, 5 minutes. Add the bell pepper and sauté for 5 more minutes. Add the carrots and cook for 5 more minutes. Add the tomatoes and cook for 5 minutes. Reduce the heat, add the beef cube and cook covered for 20 minutes. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a big bowl combine the rigatoni with the sauce. Serve with cheese.
(*) The sauce yields up to 10 portions.