Rigatoni with Summer Bolognese

Ingredients:

• 280 g rigatoni pasta (about 3 cups)
• 2 tbsp (30 g) butter
• 1 small onion, finely diced
• 2 small carrots, finely diced
• 4 cloves garlic, crushed
• 450 g of ground beef
• 2 tbsp tomato paste
• 1/4 cup dry white wine
• 3 cups cherry tomatoes of various colors, halved
• 0.5 cup fresh basil, torn
• 2 tbsp grated Parmesan cheese + extra for serving

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions until al dente, about 12 minutes. Set aside 3/4 cup of the pasta water and discard the rest.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrot, garlic, 1/4 teaspoon salt, and a few ground black pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Add the ground beef, 1/4 teaspoon salt, and a few ground black pepper and cook, breaking up the meat, until darkened, about 4 minutes. Add the tomato paste and cook, distributing the ingredients evenly, for 1 minute.
3. Pour in the wine and simmer until almost all the liquid has evaporated, 1-2 minutes. Add 0.5 cups of the pasta cooking water, tomatoes, and half the basil. Bring to a boil, then reduce heat and simmer until the tomatoes begin to burst and the mixture becomes sauce-like, 4-7 minutes.
4. Add the cheese to the sauce, then stir in the pasta, salt, and pepper, and toss to combine, adding more water if needed to thin the sauce. Divide the pasta among bowls and sprinkle with the remaining basil and Parmesan.