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Heat olive oil in a pan over medium heat.
Add the diced onion and carrots, season with salt and pepper, and sauté for a few minutes until softened.
Make a well in the center and add the minced garlic. Cook for 1 minute.
Add the ground beef and break it up with a tool. Season with salt, pepper, and Italian seasoning.
Stir in the tomato paste and cook for a few minutes.
Pour in the red wine and let it reduce for a few minutes.
Add the canned whole tomatoes and use a masher to break them up. Let the sauce simmer for a few more minutes.
Cook the rigatoni according to package instructions, reserving some of the pasta water.
Add the cooked rigatoni to the sauce, tossing to coat. Add a splash of pasta water to loosen the sauce if needed.
Serve the rigatoni bolognese with grated parmesan cheese.