• 1/2 lbs rigatoni (pre-cooked weight)

• 1 lbs 90% ground beef

• 43 oz canned crushed tomatoes ( should be 1 large + 1 small can)

• 1/2 cup heavy cream

• 1 small onion, diced

• 2 tsp minced garlic

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 Tbsp basil

• 1 tsp oregano

• 1 tsp parsley

• 1/2 tsp sugar

• 1/4 cup parmesan cheese, shredded

• 1 tsp salt

• 1/2 tsp black pepper

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Put the olive oil into a tall pot.  Put the ground beef in the pot, and break it up with a slotted spoon.  Brown the ground beef over medium-low heat (usually setting 2 or 3 on a gas stove).  Stir it every 30 seconds until there is no pink left.  This normally takes 5-10 minutes.

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Add the onions, let it cook for 5 minutes, mixing every 30 seconds.  Stir in the minced garlic, garlic powder, onion powder, parsley, and oregano.  Stir for 30 seconds to distribute the spices over all of the beef and onions.  Add the crushed tomatoes, sugar, and basil.  Cover and cook for 10 minutes.

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While the beef is cooking, cook the pasta in another pot following the instructions on the package.  Normally this is 10-14 minutes.

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When both the beef and pasta are done cooking, add the heavy cream, salt, and pepper to the pot with the beef.  Drain the pasta, and add that to the pot with the beef.  Stir thoroughly for 30-60 seconds.  Serve, topped with the grated parmesan cheese.

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Serves 2-4 people.