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

Ingredients

• 1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)
• cracked black pepper, to taste
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 pinches allspice (the secret ingredient)
• 1/2 medium Spanish onion
• 1 cup fat free low-sodium beef broth
• 1/3 cup red wine
• 1 (28 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat-leaf parsley
• 1 lb penne (or rigatoni)
• grated parmigiano-reggiano cheese

Directions

1. In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.

2. Add in garlic, crushed red pepper, and allspice.

3. Grate the onion, using a hand-held grater, directly over the pan.

4. Cook another 3-5 minutes to soften the onion.

5. Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.

6. Add in tomatoes and parsley; give the pan another good shake (or stir).

7. Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).

8. Toss meat sauce with pasta; top with grated cheese.

9. Serve with green salad and bread.

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