Beth’s Rigatoni Pasta Recipe (Back-to-School Recipe)

Beth’s Rigatoni Pasta Recipe (Back-to-School Recipe)

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Beth’s Rigatoni Bolognese Recipe
Serves 4-6

INGREDIENTS:
1 lb (450 g) Rigatoni
1 tbsp (15 ml) olive oil
1 yellow onion, diced
1 lb (450 g) ground beef
1 tsp (5 ml) Italian seasoning
freshly cracked pepper to taste
1 ½ tsp (7.5 ml) salt (separated)
2 15-ounce cans (890 ml TOTAL) of tomato sauce
1 15-ounce can (445 ML) diced tomatoes
2 garlic cloves, minced
2 tbsp (30 ml) chopped basil + 1 tsp for garnish
freshly grated parmesan cheese to taste

METHOD:
In a large stock pot cook rigatoni according to package instructions.

Meanwhile in a large skillet sauté onion in olive oil until tender. Add beef, Italian seasoning, ½ tsp of salt and freshly cracked pepper. Brown meat on all sides until cooked through.

Add tomato sauce and diced tomatoes, garlic and 1 tsp salt. Simmer for 30 mins. Add fresh basil.

Drain pasta and toss with sauce. Garnish with freshly grated parmesan cheese and more chopped basil.

Dinner is ready!