• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1 Pound Ground Beef
• 1 Small Chopped White Onion
• 4 Crushed Cloves of Garlic
• Salt
• Pepper
• 1 Medium Portobello Mushroom
• 1/2 Cup Red Wine
• 3/4 Cup Beef Stock
• 1 (28oz.) Can Crushed Tomato
• 1 Handful Chopped Parsley (Fresh)
• 1 Pound Rigatoni
• Parmesan Cheese
• Bread

(Courtesy of Food Network's Rachel Ray - 30 Minute Meals)

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.

4 Portions