Rigatoni With Meat Sauce

• 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(R) Crushed Tomatoes
• 1/2 cup beef broth
• 1/3 cup dry red wine
• 1/4 cup chopped fresh Italian parsley

1. Cook pasta according to package directions; drain.
2. 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.
3. Add pasta to skillet; toss gently. Cook, covered, over low heat 1 to 2 minutes or until some of sauce is absorbed.

rigatoni, extravirgin olive oil, onion, celery, carrot, garlic, lean ground beef, tomatoes, beef broth, red wine, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-meat-sauce-1277429 (may not work)