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
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Heat heavy-bottomed pan over medium high heat.
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Add olive oil and crushed red pepper flakes and cook for 10 seconds.
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Add beef, onions, garlic, and seasonings.
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Brown for 5 minutes.
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Add mushrooms and cook 5 minutes more.
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Add wine and reduce for 1 minute.
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Add broth and tomatoes and reduce heat to low.
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8 Simmer 5 to 10 minues to combine flavors.
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9 Toss pasta with sauce.