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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was easy to make. We enjoyed the flavor and texture. It is one of Rachael Ray's recipes. Good with grated Parmesan or Romano Cheese and crusty bread. Ingredients:
1 tablespoon extra virgin olive oil |
1/2 teaspoon crushed red pepper flakes |
1 lb ground sirloin |
1 small onion, chopped |
4 cloves garlic, crushed under knife |
1/2 teaspoon allspice |
coarse salt, to taste |
black pepper, to taste |
1 medium portabella mushroom cap, finely chopped |
1/2 cup red wine |
3/4 cup beef broth or 3/4 cup beef stock |
28 -32 ounces canned crushed tomatoes |
2 tablespoons chopped flat leaf parsley |
1 lb rigatoni pasta, cooked to al dente |
Directions:
1. Heat heavy-bottomed pan over medium high heat.
2. Add olive oil and crushed red pepper flakes and cook for 10 seconds.
3. Add beef, onions, garlic, and seasonings.
4. Brown for 5 minutes.
5. Add mushrooms and cook 5 minutes more.
6. Add wine and reduce for 1 minute.
7. Add broth and tomatoes and reduce heat to low.
8. Simmer 5 to 10 minues to combine flavors.
9. Toss pasta with sauce.
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