Rigatoni With 'quick Bolognese' Sauce

Cooking Cute. One of hubby's favorites.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, minced
• 1⁄4 cup Italian parsley, minced
• 1⁄2 lb  ground chuck
• 1⁄2 teaspoon dried oregano
•  salt
• 1 (28 ounce) can whole tomatoes, packed in juice, finely chopped, with juice reserved
• 1⁄2 cup heavy cream
•  rigatoni pasta, cooked according to directions
•  grated parmesan cheese, to serve with

Directions

1. Heat the oil in a large pot over medium heat. Add the garlic and parsley and saute until fragrant, about 1 minute.
2. Add the ground meat, oregano, and salt. Crumble the meat with the edge of a wooden spoon to break it apart into tiny pieces. Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes.
3. Add the tomatoes and their juice and bring to a simmer. Simmer gently until the sauce begins to thicken, about 20 minutes. Stir in the cream, bring to a simmer, and cook until thickened, about 2 to 3 minutes. Adjust seasonings with extra salt to taste.
4. Serve over rigatoni. Sprinkle parmesan cheese on top if desired.