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Rigatoni Bolognese

Prep time 20 mins
Cook time 20 mins
Yield 2 servings

Ingredients

  • 1 Bertolli® Classico™ Olive Oil
  • 1 medium onion, chopped
  • 1/2 pound ground beef
  • 1/4 cup dry red wine
  • 1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
  • 1/4 cup heavy or whipping cream
  • 4 ounces rigatoni or large tube pasta, cooked and drained

How to Make It

  1. Heat Olive Oil in 10-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in ground beef and cook 4 minutes; drain. Stir in wine and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low and simmer uncovered 10 minutes. Stir in cream; heat through. Serve over hot rigatoni and sprinkle, if desired, with grated Parmesan cheese.

    Cost per recipe*: $22
    Cost per serving*: $11
    *Based on average retail prices at national supermarkets.