Rigatoni With Beef Ragu (Atk) - cooking recipe

Ingredients

2 tablespoons olive oil
6 garlic cloves, minced
4 teaspoons tomato paste
3/4 teaspoon minced fresh oregano (1/4 tsp dried)
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1 cup pot roast pan juices
salt
pepper
1 lb cooked pot roast, shredded (about 4 cups)
1/2 cup heavy cream
1 lb rigatoni pasta
2 tablespoons chopped fresh parsley
grated parmesan cheese

Preparation

Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.