Heat olive oil in a large pot over medium-high heat. Add in the ground beef and a big pinch of salt. Cook until beef is no longer pink, breaking the beef apart with a spoon as it cooks.

Once beef is cooked through, add in the onion, celery, carrot, and garlic. Cook until veggies are soft, about 3 minutes.

Add in the Italian seasoning, garlic powder, black pepper, and red wine. Cook for about 5 minutes, using your spoon to scrape up any brown bits stuck to the bottom of the pot.

Pour in the jar of crushed tomatoes with its juices, reduce heat to a simmer, and simmer uncovered for 15 minutes.

While the bolognese simmers, cook rigatoni pasta according to package instructions until al dente. Drain pasta from water.

Remove bolognese sauce from heat, add in cooked pasta, and stir to coat pasta in sauce. Serve warm with fresh grated parmesan cheese on top.