Ingredients:
1 tablespoon extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 lb ground sirloin
1 small onions, chopped
4 cloves garlic, crushed under knife
1/2 teaspoon allspice
coarse salt, to taste
black pepper, to taste
1 medium portabella mushroom caps, 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:
Heat heavy-bottomed pan over medium high heat.
Add olive oil and crushed red pepper flakes and cook for 10 seconds.
Add beef, onions, garlic, and seasonings.
Brown for 5 minutes.
Add mushrooms and cook 5 minutes more.
Add wine and reduce for 1 minute.
Add broth and tomatoes and reduce heat to low.
Simmer 5 to 10 minues to combine flavors.
Toss pasta with sauce.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.