Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced (about 1 cup)
• 1 medium carrot, peeled and finely chopped (about 1/3 cup)
• 1 celery stalk, finely chopped (about 1/3 cup)
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 12 ounces lean ground beef (85%)
• 5 garlic cloves, minced
• 1/2 cup dry red wine, such as Cabernet Sauvignon
• 1 (28-ounce) can crushed tomatoes with basil
• 2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
• 12 ounces rigatoni pasta
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Pecorino Romano cheese
• 1/3 cup fresh basil leaves, thinly sliced

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
2. Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
3. Serve the rigatoni topped with the Romano and basil.