This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingRoasted Tomato Bolognese and Bucatini
Roasted Tomato Bolognese and Bucatini
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…
Rach Shares Her Preferred Way To Cook a Chuck Roast
Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?
Ingredients
32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes
4 cloves garlic, crushed
2 tablespoons thyme leaves stripped from stems
EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
Salt and pepper
2 tablespoons olive oil
1 1/2 pounds 80% lean ground beef
1 small onion, finely chopped
1 cup chicken or veal stock
A handful of parsley, chopped
A handful of basil, torn
1 cup milk
1 pound bucatini
Grated Grana Padano or Parmigiano-Reggiano cheese, for serving
Yield
Serves: 4
Preparation
Preheat oven to 400°F.
On a rimmed baking sheet lined with foil, arrange tomatoes, garlic and thyme. Drizzle with EVOO and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée.
Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil and milk. Simmer 30-40 minutes to thicken.
Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle or two of EVOO to coat.
Serve pasta topped with more sauce and some Grana Padano or Parmigiano-Reggiano cheese.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.