No nonsense: meat, mushroom and macaroni. WARNING: Watch the new hairs on your chest! Cook's Notes: Beef broths and stocks now come in resealable paper containers found in the soup aisle. The paper containers make storage of remaining product easy; keep some on hand in your refrigerator. Depending on your brand, one large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar-free.

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
• 1/2 teaspoon crushed red pepper flakes
• 1 pound ground sirloin (90 percent lean ground beef)
• 1 small onion, chopped
• 4 cloves garlic, crushed under the flat of your knife with the heal if your hand
• 1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
• Coarse salt and black pepper
• 1 medium portobello mushroom cap, finely chopped
• 1 /2 cup (a couple of glugs) red wine
• 3 /4 cup beef broth or stock, see cook's notes
• 1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
• A handful chopped flat-leaf parsley
• 1 pound rigatoni, cooked to al dente
• Parmesan or Romano, grated, for garnish
• Warm crusty bread, as an accompaniment

Directions