Categories: Pasta

Ingredients

• 28 oz. can whole peeled tomatoes
• 4 garlic cloves (2 sliced)
• Kosher salt
• Black pepper
• 2 tbsp. olive oil
• 1 lb. ground beef
• 1/4 cup red wine
• 12 oz. rigatoni, cooked

Directions

1. Puree tomatoes, garlic, salt and pepper; set aside. Cook sliced garlic in olive oil in a pot over medium-high heat, 1 minute. Add ground beef; cook, breaking up the meat, until browned, 5 minutes. Discard all but 1 tbsp. excess fat.

2. Add red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

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