1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 medium stalks celery, finely chopped
3 cloves garlic, minced
8 ounces whole-wheat rigatoni or penne (about 3 cups)
8 ounces lean (93% or leaner) ground beef
1/3 cup dry red wine
1 14-ounce can petite diced tomatoes
2 tablespoons tomato paste
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
Serve the pasta with the sauce.
4 servings, 1 cup pasta & about 1 cup sauce each
Make Ahead Tip: Refrigerate the sauce for up to 3 days or freeze for up to 6 months.
Cook N Home Stainless Steel 4-Piece Pasta Cooker Steamer Multipots with Encapsulated Bottom, 8-Quart