Roasted Tomato Bolognese and Bucatini

Ingredients:

• 32 cocktail tomatoes or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tbsp. thyme leaves stripped from stems
• Extra-virgin olive oil, for liberal drizzling (about 4 tbsp.)
• Salt and pepper
• 2 tbsp. olive oil
• 1-1/2 lb. 80% lean ground beef
• 1 small onion, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup milk
• 1 lb. bucatini 
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Directions:

1. Preheat oven to 400℉.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic, and thyme. Drizzle with extra-virgin olive oil and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée. 
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil, and milk. Simmer 30-40 minutes to thicken.
4. Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle of or two of extra-virgin olive oil to coat.
5. Serve pasta topped with more sauce  and some Grana Padano or Parmigiano-Reggiano.

Submitted by Jan Luepke from https://www.rachaelrayshow.com/recipes/22159_roasted_tomato_bolognese_and_bucatini/