Rigatoni in Zesty Tomato and Meat Sauce
photo by Uncle 12
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 lb ground chuck
- 1 (6 ounce) package pepperoni slices
- 26 ounces tomato soup, I use Campbell's (condensed)
- 1 (6 ounce) can tomato paste
- 5 sticks celery, diced
- 1 medium onion, diced
- 1⁄2 cup water, as needed
- 1⁄2 teaspoon ground black pepper
- 1 garlic clove, minced
- 1 (4 ounce) can mushrooms (optional)
- 1 (16 ounce) package rigatoni pasta, cooked
-
TOPPINGS
- parmesan cheese
directions
- in a large pot combine the meat, pepperoni, celery, garlic and onion. cook until meat is browned.
- Drain off fat.
- stir in remaining ingredients, reserving water for thinning if needed.
- simmer over low heat, about 1 hour, or until heated through.
- * stir often to avoid burning *.
- add small amounts of water or tomato juice as needed to prevent from getting too thick.
- Cook noodles according to package directions.
- Serve sauce over rigatoni noodles.
-
*VARIATION AND NOTES:
- *use ground turkey and turkey pepperoni for a lower fat version.
- *sauce will be thicker and better the next day.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
Uncle 12
United States