Heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 5 minutes until softened.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Add 1 pound of ground beef (80/20) and brown for 6–8 minutes, stirring occasionally.

Pour in ½ cup of red wine (if using) and let it simmer for 2–3 minutes.

Stir in 2 tablespoons of tomato paste and cook for 1–2 minutes until darkened.

Add 28 ounces of crushed tomatoes, 1 teaspoon each of Italian seasoning, salt, and ½ teaspoon of black pepper; simmer for 20–30 minutes.

Cook 12 ounces of rigatoni pasta until al dente, reserving ½ cup of pasta water before draining.

Mix the drained rigatoni with the ragu sauce, adding reserved pasta water as needed for consistency.

If using, stir in 2 tablespoons of chopped fresh parsley and adjust seasoning as needed.

Serve hot, with grated Parmesan cheese on the side.