Rigatoni With 'quick Bolognese' Sauce

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. 1

   Heat the oil in a large pot over medium heat. Add the garlic and parsley and saute until fragrant, about 1 minute.

2. 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. 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. 4

   Serve over rigatoni. Sprinkle parmesan cheese on top if desired.