Rigatoni with Beef and Pomegranate Ragu

Rigatoni with Beef and Pomegranate Ragu

This recipe tastes like a meat sauce that has 

been simmered for hours and hours. Its such a 

deep, rich flavor and takes about 40 minutes. I got this recipe from the Rachael Ray Magazine. 

Ingredients

3 Tbsp Olive Oil

1 Lb ground beef

2 piece of celery thinly sliced

2 large shallots diced small

3 cloves garlic chopped

1/4 cup tomato paste

4 tsp fresh rosemary chopped

1 3/4 cup beef stock

1 cup unsweetened pomegranate juice

1/2 lb rigatoni-

Fresh ricotta

Directions

In a large post heat 2 tbsp olive oil. Add the beef and season with salt and pepper. Cook until browned breaking up with a spoon. About 5 minutes. Add celery, shallots, garlic, salt & pepper. Cook another 5 minutes. Stir in tomato paste and 3 tsp rosemary and cook about 3 minutes. Stir in stock and pomegranate juice. Simmer on medium-low until liquid is thickened about 25-30 minutes. Meanwhile cook rigatoni according to the package. Season with salt and pepper if needed.  Divide rigatoni into bowls top with ragu, ricotta and remaining rosemary.