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Classic Italian dish known for its rich, hearty flavor and comforting aroma. My recipe is made with ground beef, onions, garlic, carrots, celery, crushed tomatoes and a splash of heavy cream and shredded Parmesan cheese then slow baked to perfection. #MuslimFriendly #ComfortFood #PastaLove

—Ingredients—

3 stalks of celery
4 carrots
1 large onion
6 cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 6oz can tomato paste
2 pounds of ground beef chuck
2 cups chicken stock
28oz can of crushed tomatoes
1 tablespoon oregano
1 teaspoon chili flakes or to taste
1/2 tablespoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1/2 cup Parmesan cheese
1Lb Mezzi Rigatoni (boil according to package instructions)
Garnish with Parmesan cheese and parsley

1. Preheat the oven to 325°F.
2. Prep the vegetables- place the celery, carrots, onions and garlic in a food processor and either pulse or shred, until minced.
3. In a large oven safe pot or Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the minced vegetables and season with 1/2 tsp salt and black pepper. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
4. Add in the tomato paste and cook for 5 minutes, letting it darken slightly to build flavor. Add the 2 pounds of ground beef chuck to the pot. Break it up with a meat smasher or a wooden spoon and cook until it’s browned all the way through, about 8–10 minutes.
5. Pour in 2 cups of chicken stock and the 28 oz can of crushed tomatoes. Add 1 tablespoon oregano, 1 teaspoon chili flakes (or to taste), ½ tablespoon salt, and ½ teaspoon black pepper and stir well.
6. Bring the pan of sauce back to a boil and then put on the lid and place in the preheated oven and bake for around 1 hour and 35 minutes, stirring once halfway through.
7. Carefully remove the pot from the oven. Stir in 1 cup heavy cream and ½ cup Parmesan cheese. Cover and Place it back in the oven for about 45 minutes to an hour, stirring once halfway through.
8. Boil pasta according to package instructions and strain.
9. Toss the cooked Mezzi Rigatoni in the delicious bolognese sauce. Serve warm and garnish with extra Parmesan, fresh parsley, and enjoy!