Manny's Manly Meat Sauce
1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin (90 percent lean ground beef)
1 small onion, chopped
4 cloves garlic, crushed under the flat of your knife with the heal if your hand
1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
Coarse salt and black pepper
1 medium portobello mushroom cap, finely chopped
1 /2 cup (a couple of glugs) red wine
3 /4 cup beef broth or stock, see cook's notes
1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
A handful chopped flat-leaf parsley
1 pound rigatoni, cooked to al dente
Parmesan or Romano, grated, for garnish
Warm crusty bread, as an accompaniment
Instructions:
Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.
