Heat 3 tbsps of olive oil in a large pot, add the onions, carrot, and celery. Season with a little salt & pepper. Cook for about 5-7 minutes or until soft. Once the vegetables are soft, add the garlic and cook until fragrant - about a minute.
1 cup onion, 2 carrots, 2 stalks celery, 4 cloves garlic
Add the ground beef (and/or sausage if you're using). Cook until browned.
1 lb ground beef
Add the red wine (if using), tomato paste, and Italian seasoning. Mix all together and cook until red wine is cooked off (about 5 minutes) or if not using, until all the paste and seasoning is all combined.
2 tbsp italian seasoning, ½ cup red wine, 2 tbsp tomato paste
Add the crushed tomatoes, beef broth and bay leaves. Mix all together and bring to a boil. Lower the heat and simmer for at least 30 minutes. Stir occasionally.
28 oz crushed tomatoes, 14.5 oz beef broth, 2 bay leaves
While the sauce is cooking, heat 4 quarts of water until boiling. Add the pasta when there is about 10 minutes left on the sauce. Drain and set aside.
1 lb rigatoni
Add the cream to the sauce. Mix all together and cook until cream is heated.
½ cup whipping cream
Serve the rigatoni in bowls and spoon sauce on top! Add some fresh grated parmesan cheese if desired. Buon appetito!