Spicy Beef Rigatoni

Ingredients:

• 1 kg lean ground beef
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp tomato paste
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium-high heat.
2. Add ground beef and spread evenly. Sear 5 mins untouched.
3. Stir every 2–3 mins to brown all beef, allow water/fat to fully evaporate.
4. Season with salt and black pepper.
5. Make a well in the center, add minced garlic, and mix 2–3 mins.
6. Make another well, add tomato paste, and mix 2–3 mins.
7. Scrape fond from the bottom of the pan into the beef for extra flavor.
8. Turn heat off once fond starts developing.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 jalapeños, chopped (optional)
• 240 g white mushrooms, sliced
• 2 bell peppers, chopped
• 350 ml tomato purée (~1/2 jar)
• 1 cup skim milk
• 3 tbsp cottage cheese
• 355 g cooked rigatoni
• Handful of parsley, finely chopped
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot on medium/high.
2. Add onion and jalapeños; cook 3–4 mins until onion takes color.
3. Add mushrooms and bell peppers; cook 10 mins, stirring occasionally.
4. Season with salt and black pepper.
5. Add cooked ground beef; stir to combine.
6. Add tomato purée, skim milk, and cottage cheese; mix 5 mins.
7. Reduce heat to medium/low, cover, and cook 10–12 mins.
8. Add cooked rigatoni and parsley; stir to combine.
9. Turn off heat and serve immediately.