Ingredients

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 medium stalks celery, finely chopped

3 cloves garlic, minced

8 ounces whole-wheat rigatoni or penne (about 3 cups)

8 ounces lean (93% or leaner) ground beef

1/3 cup dry red wine

1 14-ounce can petite diced tomatoes

2 tablespoons tomato paste

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until just tender, 6 to 8 minutes.

  2. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.

  3. Add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes.

  4. Increase heat to medium-high, add wine and cook until almost evaporated, 1 to 1 1/2 minutes.

  5. Stir in tomatoes, tomato paste and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes.

  6. Remove from the heat and stir in salt and pepper. Serve the pasta with the sauce.