Servings: Serves: 4

Kosher salt Kosher salt
12 oz. rigatoni 12 oz. rigatoni
1 28-oz. can whole peeled tomatoes 1 28-oz. can whole peeled tomatoes
4 cloves garlic, sliced 4 cloves garlic, sliced
freshly ground pepper freshly ground pepper
2 Tbsp. extra-virgin olive oil 2 Tbsp. extra-virgin olive oil
1 lb. ground beef 1 lb. ground beef
1/4 cup red wine ¼ cup red wine

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
Meanwhile, add the tomatoes, half the garlic and ½ tsp. each salt and pepper to a blender or food processor. Puree and set aside.
Heat the olive oil in a large pot over medium-high heat. Add the remaining garlic and cook until softened, 1 minute. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Discard all but 1 Tbsp. excess fat. Add the red wine to the pot and cook until dry. Stir in the reserved tomato puree and reduce the heat. Simmer, stirring occasionally, until the sauce is thickened, 20 minutes; season with salt and pepper.
Add the pasta, adding the reserved cooking water as needed to loosen the sauce. Sir well to coat.