Begin by making the Bolognese sauce. Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high. Add the onion and sauté, stirring occasionally, until it begins to turn brown, about 3 to 5 minutes.

While the onion is sautéing, chop the carrots, celery, and garlic. Add them in and stir well. Cook for another 1 to 2 minutes.

Scoot the vegetables off to the side to clear off some room for the meat. Add the ground beef to the pot and sear for 3 minutes on both sides before chopping it up with a spatula and mixing it in with the vegetables. You don’t need to cook it all the way through just yet!

Pour in the Tomato Basil Sauce, stir well, and bring to a full boil. Reduce the heat to low, cover the pot, and simmer the sauce for at least 40 minutes (ideally 1 hour or even longer if you have the time).

When the sauce is close to being finished, cook the pasta noodles according to the package instructions. Drain the pasta and transfer to a large serving bowl. Add the bolognese sauce and carefully toss it all together until the rigatoni is well-coated in sauce (as an alternative, serve the noodles and sauce separately so that people can choose their preferred ratio of noodles to sauce).

Serve pasta with grated gouda cheese or parmesan cheese and freshly chopped basil.