Sunday, August 8, 2010
Rigatoni with Meat and Vegetable Sauce
1 box of tri colored rigatoni
1 jar of your favorite spaghetti sauce
1 lb of ground beef (80/20)
½ green bell pepper, chopped
2 small zucchini, chopped
1 small can of sliced olives
3 cloves of garlic, minced
Red pepper flakes, a couple dashes
Parmesan cheese, freshly shredded
Boil pasta for 8-10 minutes.
Over medium high heat, cook beef until half way done, drain fat, then add garlic, bell pepper, zucchini, olives and red pepper flakes. Cook until veggies are almost fork tender. Add spaghetti sauce, turn to low and simmer, covered, for 10-15 minutes.
Served rigatoni with meat and vegetable sauce. Top with parmesan cheese.
Tip: This is a great way to “hide” veggies in a tasty pasty dish. Sometimes I even add carrots and mushrooms.