1 lb ground beef, lean
1 lb of Rigatoni Pasta
½ cup Romano Cheese
½ cup Provolone Cheese, grated
½ cup Red wine
¼ cup unsalted butter
4 tomatoes, diced and seeds removed
1 onion, diced
4 cloves of garlic, minced
A handful of Italian parsley, chopped and stems removed
A handful of Basil, chopped and stems removed
Salt and Pepper
Preheat oven to 350 degrees
Cook pasta as directed on package, reserve 1 cup of pasta water.
Place a large oven-proof skillet or cast-iron skillet over medium-high heat, add butter, once melted, add onion and saute until soft, add garlic and herbs, saute for 30 seconds, add beef. Saute until meat is brown and crumbled into pea-size pieces.
Now wine to skillet and saute until almost gone. Now add tomatoes, season, reduce heat to medium-low and simmer for about 15 minutes. Now add pasta, remove from heat and toss to combine. Top off with half of both cheese, and place in the oven until cheese has melted to a nice golden brown; remove let stand for 5 minutes before serving with the remaining cheese.