RIGATONI WITH MEAT SAUCE

RIGATONI WITH MEAT SAUCE image

Yield 6-8

Number Of Ingredients 11

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1 pkg. (10 oz.) dried rigatoni
2 Tbsp. extra-virgin olive oil
1/2 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
3 cloves garlic, minced
8 oz. lean ground beef
1 can (28 oz.) CONTADINA® Crushed Tomatoes
1/2 cup beef broth
1/3 cup dry red wine
1/4 cup chopped fresh Italian parsley

Steps:

Cook pasta according to package directions; drain. Heat oil in large skillet over medium-high heat. Add onion, celery, carrot and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Add beef; brown 5 to 7 minutes or until beef is no longer pink; drain. Stir in undrained tomatoes, broth, wine and parsley. Bring to boil. Reduce heat to low; cook 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Add pasta to skillet; toss gently. Cook, covered, over low heat 1 to 2 minutes or until some of sauce is absorbed.