Pasta alla Marlboro Man

Recipe

2 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
2 cans (14 Ounce) Whole Tomatoes (I used fire roasted diced tomatoes instead)
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni
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Heat olive oil in large skillet or pot over medium-low heat.
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Add onion
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and cook a couple of minutes,
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until starting to turn translucent. Add garlic
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and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef
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and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme.
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Stir to combine. Dump in canned tomatoes with their juice.
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Stir,
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reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.
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Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
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