A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rigatoni Bolognese
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- #56548
This recipe has what a hundred bolognese recipes are forgetting, a touch of sugar. The hint of sweetness ties the flavors of the meat sauce together perfectly, and you'll wonder how you ever made pasta sauce without it.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound ground beef
1 carrot, peeled and finely shredded
1 medium onion, chopped
1 clove garlic, minced
2 cans (15 ounce size) tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1 1/2 pound rigatoni pasta
directions
Heat a large pan over medium-high heat. Add the ground beef and cook, stirring frequently, until no longer pink. Drain off any excess grease. Add the carrot, onion, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the tomato sauce, beef bouillon cube, sugar, basil, oregano, and Italian seasoning. Reduce the heat to low, cover the pan, and let simmer for 20 minutes, stirring occasionally.
Meanwhile, cook the pasta in salted water as directed on the package. Drain well. Add to the bolognese sauce and toss to coat the pasta in the sauce. Serve immediately. Garnish with freshly grated parmesan cheese, if desired.
nutrition data
717 calories, 22 grams fat, 99 grams carbohydrates, 29 grams protein per serving.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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