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
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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.
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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.