Categories: Ground Beef, Main Dish, Pasta Sauce, Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1 lb ground sirloin
• 1 small onion, chopped
• 4 cloves garlic, crushed under knife
• 1/2 teaspoon allspice
• coarse salt, to taste
• black pepper, to taste
• 1 medium portabella mushroom cap, finely chopped
• 1/2 cup red wine
• 3/4 cup beef broth or 3/4 cup beef stock
• 28 -32 ounces canned crushed tomatoes
• 2 tablespoons chopped flat leaf parsley
• 1 lb rigatoni pasta, cooked to al dente

Directions

1. Heat heavy-bottomed pan over medium high heat.

2. Add olive oil and crushed red pepper flakes and cook for 10 seconds.

3. Add beef, onions, garlic, and seasonings.

4. Brown for 5 minutes.

5. Add mushrooms and cook 5 minutes more.

6. Add wine and reduce for 1 minute.

7. Add broth and tomatoes and reduce heat to low.

8. 8 Simmer 5 to 10 minues to combine flavors.

9. 9 Toss pasta with sauce.

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