Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute. Add 1 pound ground beef; cook, breaking up the meat, until browned 5 minutes. Discard all but 1 tablespoon excess fat. Add 1/4 cup red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.