Rigatoni with Bolognese Sauce

Ingredients

• 1 TBSP. olive oil
• 3 to 4 garlic cloves, finely minced
• 1 medium onion, finely chopped
• 1 CUP carrots, finely chopped
• 1 CUP leek OR celery, finely chopped
• 340 G ground meat OR veggie ‘ground round’
• 1 to 2 TBSP. ARVINDA’S THE HOT ITALIAN
• 796ML (28 oz.) diced tomatoes, canned and unsalted
• 2 TSP. sea salt, divided
• 454 G rigatoni pasta
• ½ CUP tomato paste
• ⅓ CUP red wine
• Parmigiano-Reggiano, freshly grated, to garnish
• Finely chopped flat leaf parsley, to garnish