Rigatoni alla Genovese
This recipe makes enough sauce for 2 pounds of dry rigatoni. But you can use just the amount you need and refrigerate or freeze the rest.
To serve, heat as much sauce as you need in a skillet. Cook rigatoni until barely al dente. Drain. Add to sauce and simmer until pasta is cooked through and hot. Season with fresh marjoram, a pinch of cayenne, and a dusting of grated Parmigiano-Reggiano cheese.