1. Cook the Veggies

• Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.

2. Brown the Meat

• Add Ground Meat: Push the vegetables to the side of the pot and add the ground beef (or a mix of beef and pork). Break up the meat with a spoon and cook until browned, about 5 minutes. Stir everything together once the meat is fully cooked.

3. Season the Sauce

• Add Herbs and Spices: Stir in the oregano, thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Let the mixture cook for another minute to bring out the flavors.

4. Deglaze and Simmer

• Add Wine: Pour in the red wine (if using) and let it simmer for about 2 minutes to cook off the alcohol and reduce slightly.
• Add Tomatoes and Broth: Stir in the crushed tomatoes and beef broth. Bring the mixture to a simmer.

5. Cook the Pasta

• Add the Rigatoni: Stir in the uncooked rigatoni. Make sure the pasta is submerged in the liquid. If needed, add a bit more broth or water to ensure the pasta is mostly covered.
• Simmer: Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors of the sauce. If the sauce thickens too much, you can add a little extra water or broth.

6. Finish and Serve

• Taste and Adjust: Taste the sauce and adjust seasoning if necessary. Serve the pasta with a sprinkle of fresh basil or parsley and a generous grating of Parmesan cheese if desired.