Begin by heating a large nonstick saucepan over medium heat.
Swirl in the oil, then add the chopped onion to the pan.
Sauté the onion for about 8 minutes or until it becomes translucent.
Add the chopped celery, carrot, and minced garlic to the pan.
Continue to sauté for 5 more minutes until the vegetables have wilted.
Add the ground meat to the pan and brown it, breaking it apart with a spoon until it is no longer pink.
Add the canned tomatoes, chopped parsley, red wine or broth, rosemary, bay leaf, salt, and pepper to the pan.
Cook the sauce, stirring occasionally, until it starts to bubble.
Immediately lower the heat and simmer the sauce uncovered, stirring occasionally, for about 45 minutes or until it has thickened.
Discard the rosemary and bay leaf from the sauce.
While the sauce simmers, cook the pasta according to package directions.
Drain the pasta and place it in a warmed serving bowl.
Pour the tomato sauce over the rigatoni and toss until the pasta is evenly coated.
Sprinkle the grated cheese over the pasta and serve immediately.
Notes
Serving Size: 1½ Cups9 Points (2022/2023 Plan)MyWW Points: 9 Blue Plan and 7 Green Plan9 WW Freestyle Points and 7 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.