Rigatoni With 'quick Bolognese' Sauce

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 14 cup Italian parsley, minced
• 12 lb ground chuck
• 12 teaspoon dried oregano
• salt
• 1 (28 ounce) can whole tomatoes, packed in juice, finely chopped, with juice reserved
• 12 cup heavy cream
• rigatoni pasta, cooked according to directions
• grated parmesan cheese, to serve with

1. Heat the oil in a large pot over medium heat.
2. Add the garlic and parsley and saute until fragrant, about 1 minute.
3. Add the ground meat, oregano, and salt.
4. Crumble the meat with the edge of a wooden spoon to break it apart into tiny pieces.
5. Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes.
6. Add the tomatoes and their juice and bring to a simmer.
7. Simmer gently until the sauce begins to thicken, about 20 minutes.
8. Stir in the cream, bring to a simmer, and cook until thickened, about 2 to 3 minutes.
9. Adjust seasonings with extra salt to taste.
10. Serve over rigatoni.
11. Sprinkle parmesan cheese on top if desired.

extra virgin olive oil, garlic, italian parsley, ground chuck, oregano, salt, tomatoes, heavy cream, rigatoni pasta, parmesan cheese

Taken from www.food.com/recipe/rigatoni-with-quick-bolognese-sauce-377387 (may not work)