Roasted Tomato Bolognese and Bucatini – Rachael Ray

Ingredients

• 32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tablespoons thyme leaves stripped from stems
• EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
• Salt and pepper
• 2 tablespoons olive oil
• 1 1/2 pounds 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 pound bucatini
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving