Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 turn around the pan in a slow stream
- 1/2 teaspoon crushed red pepper flakes
- 1 pound ground sirloin (90 percent lean ground beef)
- 1 small onion
- chopped
- 4 cloves garlic
- crushed under the flat of your knife with the heal if your hand
- 1 /2 teaspoon allspice
- a sprinkle or 2 pinches (secret ingredient)
- Coarse salt and black pepper
- 1 medium portobello mushroom cap
- finely chopped
- 1 /2 cup (a couple of glugs) red wine
- 3 /4 cup beef broth or stock
- see cooks notes", "1 (28 to 32 ounce) can crushed tomatoes, see cooks notes
- A handful chopped flat-leaf parsley
- 1 pound rigatoni
- cooked to al dente
- Parmesan or Romano
- grated
- for garnish
- Warm crusty bread
- as an accompaniment
Instructions
- Heat a deep skillet or heavy-bottomed pot over medium high heat.
- Go once around the pan with a slow stream of extra virgin olive oil.
- Add crushed pepper flakes and infuse oil 10 seconds.
- Add beef, onions, garlic, and seasonings.
- Brown meat for 5 minutes; add mushrooms and cook 5 minutes more.
- Add wine and reduce 1 minute.
- Add broth and tomatoes to sauce and reduce heat to low.
- Simmer 5 to 10 minutes to combine flavors.
- Toss pasta with half of the sauce and serve with extra sauce for topping.
- Pass grated Parmesan or Romano and warm crusty bread at the table.
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