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Rigatoni with Meat Sauce

['2 tablespoons extra virgin olive oil', '1 medium onion, finely diced (about 1 cup)', '1 medium carrot, peeled and finely chopped (about 1/3 cup)', '1 celery stalk, finely chopped (about 1/3 cup)', '1 tablespoon chopped fresh oregano or 1 teaspoon dried', '12 ounces lean ground beef (85%)', '5 garlic cloves, minced', '1/2 cup dry red wine, such as Cabernet Sauvignon', '1 (28-ounce) can crushed tomatoes with basil', '2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)', '12 ounces rigatoni pasta', '1 teaspoon salt', '1/4 teaspoon ground black pepper', '1/2 cup grated Pecorino Romano cheese', '1/3 cup fresh basil leaves', 'thinly sliced']

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
Serve the rigatoni topped with the Romano and basil.

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