2 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
3/4 c. spaghetti sauce
3/4 c. brown gravy (homemade or canned)
1/2 c. half and half
1/4 c. Parmesan cheese
1 tsp. oregano
1/2 tsp. rosemary
Salt and pepper to taste
3/4 lb. sm. rigatoni

TOPPING:

1 c. Mozzarella or Swiss cheese, coarsely grated

Bring 4 quarts of water to boil. Heat a large frying pan and add the oil, beef, and garlic. Saute until meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cook until just barely tender.

Drain the pasta and mix it with the sauce. Pour all into a 3 quart glass rectangular baking dish and top with remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until all is bubbly hot. Serves 6.