Tonight’s menu consisted of Rigatoni Bolognese (recipe from Chicken Soup for the Soul – Recipes for Busy Moms) mixed green salad with homemade croutons, and garlic bread.
1 1/2 pounds rigatoni
1 pound ground beef
1 carrot, shredded (I chopped a few baby carrots because that is what I had on hand)
1 medium onion, diced
1 garlic clove, minced
2 cans (15 ounce each) tomato sauce (I used one can tomato sauce and then filled the can with Marinara sauce and added that because I only had one can of tomato sauce)
1 beef bouillon cube (I used chicken because that is what I had on hand)
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
Cook the rigatoni according to the package directions; drain and set aside to keep warm. Meanwhile, in a large pot, brown the beef over medium-high heat. Drain the excess liquid.
Add the carrot, onion and garlic to the beef. Cook for 4 to 5 minutes, or until the onion is tender, stirring occasionally.
Add the remaining ingredients except the rigatoni; cover and reduce the heat to low. Simmer for 20 minutes, allowing the flavors to “marry,” stirring occasionally. Stir in the cooked rigatoni and serve.