Rigatoni Bolognese

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.

Rigatoni Bolognese – Ingredients

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.

Best tool ever – Pampered
Chef Ground Beef Chopper       

 

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.