Rigatoni With Meat Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced (about 1 cup)
• 1 medium carrot, peeled and finely chopped (about 1/3 cup)
• 1 celery stalk, finely chopped (about 1/3 cup)
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 12 ounces lean ground beef (85%)
• 5 garlic cloves, minced
• 1/2 cup dry red wine, such as Cabernet Sauvignon
• 1 (28-ounce) can crushed tomatoes with basil
• 2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
• 12 ounces rigatoni pasta
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Pecorino Romano cheese
• 1/3 cup fresh basil leaves, thinly sliced

1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
2. Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
3. Serve the rigatoni topped with the Romano and basil.

extra virgin olive oil, onion, carrot, celery stalk, fresh oregano, lean ground beef, garlic, red wine, tomatoes, tomato paste, rigatoni pasta, salt, ground black pepper, romano cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/rigatoni-pasta-with-meat-sauce (may not work)