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
Heat olive oil in large skillet or pot over medium-low heat.
and cook a couple of minutes,
until starting to turn translucent. Add garlic
and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef
and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme.
Stir to combine. Dump in canned tomatoes with their juice.
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.
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.