Tomato-beef Pasta

Tomato-beef Pasta
Servings: 6 Prep 10 mins Cook 50 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1 pound ground beef
  • 1 28 ounce can crushed tomatoes
  • 1 beef bouillon cube
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound rigatoni

Make It

1. Heat oil in saucepan over medium-low heat. Add onion, garlic, carrot and celery; cook, stirring occasionally, 25 minutes, until vegetables are tender, making sure garlic doesn't burn. Add beef; cook over medium-high heat, stirring to break up meat, 7 minutes, until meat is no longer pink. Add tomatoes, bouillon, Italian seasoning, salt and pepper; cook over medium heat, stirring, 15 minutes.

2. Meanwhile, cook rigatoni in a large pot of lightly salted boiling water until al dente, firm but tender. Drain well. Serve sauce over pasta. Makes 6 servings.