Rigatoni with Rich Tomato Sauce

I spent a reasonable amount of time trying to figure out exactly what this sauce should be called. A ragu? Nah. Just plain meat sauce? Not really. Creamy beef sauce? That just sounds...wrong.

So, I'll settle for "Rich Tomato Sauce." It's hearty and very filling--the portion I originally intended to be for one could easily serve two.  And it cooks up quickly, too, especially when you use pre-made marinara sauce. I personally find store-bought stuff a bit bland, but a little extra seasonings and ingredients go a long way.  I garnished it with the fresh basil I'm attempting to grow out on my porch (because who knows how long my green thumbs can keep that baby going), but fresh parsley would be great, as well.

Rigatoni with Rich Tomato Sauce     Serves: 2
2 cups cooked, al dente rigatoni
1/2 small onion, diced
1/4 lb. ground sirloin
1/2 cup marinara sauce
1/2 T. olive oil
1 T. tomato paste
1 T. red wine
1 T. heavy cream
Salt
Pepper
1/4 cup shredded mozzarella cheese
Parmesan cheese
A couple of fresh basil leaves
1.) Heat oil in a medium skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Pour in red wine and scrape up the browned bits at the bottom of the pan (flavor!).
2.) Turn heat to medium-high. Add beef and cook until browned, about 5 minutes.
3.) Return heat to medium and add marinara sauce, tomato paste, salt, and pepper. Once the sauce is heated through, add the cooked pasta and cream to the skillet and toss to coat. Place in serving bowls and top with mozzarella, parmesan, and basil.