Instructions For Preparing The Meat Sauce:

1. In a large skillet, heat the olive oil over low/medium heat, add the diced onion, carrot, and celery, and sauté until softened, about 8-10 minutes, sitrring often.
2. Stir in the ground beef and minced garlic. Cook until the beef is browned and cooked through, approximately 8-10 minutes, breaking it up with a wooden spoon as it cooks.
3. Drain the meat (if necessary). Add the oregano and Italian seasonings. Move the beef to the sides of the pan. Add the tomato paste to the middle of the pan and move it around for about 30 seconds to warm up it in the oil. Bring the meat to the middle of the pan and combine the paste with the meat.
4. Pour in the dry red wine and let it simmer for a few minutes until slightly reduced.
5. Add the crushed tomatoes to the skillet. Add the sugar, salt and pepper. Allow the sauce to simmer gently partially covered for about 20-25 minutes, stirring occasionally, until thickened and flavorful.

Instructions For Boiling The Rigatoni:

1. While the meat sauce is simmering, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

Layering The Rigatoni And Sauce In A Baking Dish:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Combine the cooked, drained rigatoni with most of the meat sauce, stirring to get all the sauce inside the large noodles.
3. Add 1/2 the pasta, a little more meat sauce and 1/2 of the cheeses. Repeat again with the pasta, rest of the sauce (if there is any) and dollops of cheeses on top.

Baking The Dish In The Oven:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and finish cooking another 10 minutes.