Go Back
+ servings
Beef Rigatoni with Caramelized Onions and Peas (aka 'Amburger Assistant) - Diversivore.com
Print

Beef Rigatoni with Caramelized Onions ('Amburger Assistant)

A delicious kitchen-sink meal for those crazy weeknights, this made-from-scratch meal skips the boxed stuff and delivers a supremely tasty pasta dish.
Course Main Dishes, Pasta & Noodles
Cuisine American, Canadian, Miscellaneous, North American
Keyword easy, ground beef, pasta, quick, weeknight friendly
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 448kcal

Ingredients

  • 450 g lean ground beef
  • 450 g rigatoni or similarly sized pasta (e.g. penne, rotini, farfalle, etc.)
  • 2-3 medium yellow onions (about 425-450 g total)
  • 3 tbsp olive oil
  • 1/4 cup dry white wine
  • 1 cup peas (fresh or frozen)
  • 1 cup tomato sauce (see note)
  • 1/2 tsp dried rosemary crushed
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 cup extra old cheddar cheese shredded, loosely packed (~50 g)
  • 1/4 cup Grana Padano cheese shredded, loosely packed (substitute Parmigiano-Reggiano) (~50 g)
  • 1 tsp salt
  • pepper to taste

Instructions

  • Slice the onions very thinly and evenly. A mandoline makes short work of this, but a very sharp knife and a steady hand will work well too. Caramelize onions, cook rigatoni.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Add the onions and sauté, stirring regularly, for about 3-4 minutes or until the onions are starting to become translucent and very slightly browned. Reduce the heat to the lowest setting and let the onions caramelize. Stir occasionally to avoid hot spot, but make sure to spread the onions across the pan as evenly as possible. This whole process takes about 20-30 minutes, and is completed when the onions are a deep yellow-brown and very much reduced in size. If the onions begin to scorch at all, remove them from heat (you might need to use a smaller coil on your stove) and/or add a little more oil.
  • While the onions are caramelizing, cook the rigatoni in a large pot of salted water and set it aside. Measure and set aside the remaining ingredients.
  • Remove the cooked onions from the pan and turn the heat back up to medium-high. Add the beef and cook until well-browned,; about 3-4 minutes. Drain the excess fat and water from the pan as the beef cooks.
  • Add the wine to the pan and let it deglaze the cooked bits from the bottom. Add the tomato sauce and spices and sauté for another 5 minutes. Return the onions to the pan and add the peas, then stir to combine.
  • Turn on your broiler (full broil/high/500°F/260°C). Sprinkle the food in the pan with shredded cheese and broil for 3-4 minutes or until cheese is well melted and starting to brown.

Notes

For a leaner version, replace the beef with ground turkey or chicken. For a vegetarian version, substitute French or green lentils for the beef.
I make and can my own tomato sauce, and that simple but flavourful stuff is what I use when I specify 'tomato sauce.' That being said, I don't expect everyone to be in the same boat, so you can easily use a store-bought alternative. Avoid any of the 'complicated' sauces with lots of added veggies, spices, cheeses, etc. You're looking for the flavour of good tomatoes, maybe a few herbs, and nothing more. If you can't find a store-bought tomato sauce that's to your liking, simply use a jar of good quality crushed tomatoes or passata. You might have to use a few more spices (consider adding a bit of garlic too) and/or cook it down a bit longer, but it will work brilliantly.

Nutrition

Calories: 448kcal | Carbohydrates: 37g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 668mg | Potassium: 579mg | Fiber: 4g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 19.8mg | Calcium: 190mg | Iron: 3.6mg