• Heat oil in a large skillet over medium. Add onion, carrot, celery and oregano. Cook, stirring occasionally, until slightly softened, 4 to 5 min.

  • Add ground beef and garlic. Cook, breaking beef into smaller pieces with a wooden spoon, until onion and beef are lightly browned, 9 to 10 min. Pour in wine and cook until nearly evaporated, 1 to 2 min. Add crushed tomatoes, tomato paste and zucchini. Bring to a simmer and cook, stirring often, until slightly thickened, 2 min.

  • Stir in rigatoni, salt, pepper and 3 cups water. Bring to a simmer and cook, stirring often, until sauce is somewhat thickened, about 18 min. Add 1 cup water and continue cooking until pasta is tender, 9 to 10 min more.

  • Serve rigatoni topped with Pecorino Romano and basil.


Adapted from the book Hero Dinners: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

Nutrition Facts

709 calories; 21 g total fat; 7 g saturated fat; 1451 mg sodium. 87 g carbohydrates; 9 g fiber; 18 g sugar; 36 g protein;