Cook rigatoni according to package directions; drain and keep warm.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with grated Parmesan cheese and pepper.