Cooking the ground beef: Heat olive oil in a 3-quart pot over medium heat. Add garlic and ground beef to the pot, mixing and breaking up the ground meat as it cooks until it is mostly browned, about 5 minutes.
Cooking the eggplant: Add eggplant to the pot and cook until it’s very soft, stirring regularly, about 10 minutes.
Simmering the sauce: Add the entire can of crushed tomatoes and the heavy whipping cream to the pot. Mix well. Let simmer on low-medium heat until the sauce thickens, stirring occasionally, about 15 minutes. Turn off the heat. Add salt, oregano, and pepper. Mix well.
Cooking rigatoni: Cook the rigatoni according to package instructions. After cooking, drain and rinse the rigatoni with cold water. Miix the rigatoni with the bolognese sauce. Serve immediately.
Recipe printed from Savory Tooth at https://www.savorytooth.com/simple-hearty-rigatoni-bolognese-with-eggplant/