Serves 6.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon paprika
  • 1 28-ounce can italian plum tomatoes, drained, chopped
  • 1 8-ounce can tomato sauce
  • 1/2 cup dry red wine

  • 16 ounces fusilli or other short pasta, freshly cooked

  • 1 cup grated parmesan

    DIRECTIONS

    Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

    Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta.