Rigatoni With 'quick Bolognese' Sauce

dicentra's Note:

Cooking Cute. One of hubby's favorites.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves , minced
• ¼ cup Italian parsley , minced
• ½ lb ground chuck
• ½ teaspoon dried oregano
• salt
• 1 (28 ounce) can whole tomatoes , packed in juice, finely chopped, with juice reserved
• ½ 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.