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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked rigatoni |
1 tablespoon olive oil |
1 medium onion, finely chopped |
1/2 pound ground round |
1 (8-oz.) package sliced fresh mushrooms |
2 teaspoons chopped fresh rosemary |
1/2 cup dry white wine or chicken or beef broth |
1 (15-oz.) can seasoned tomato sauce for lasagna (we tested with hunt's) |
grated parmesan cheese |
freshly ground pepper |
Directions:
1. Cook rigatoni according to package directions; drain and keep warm.
2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with grated Parmesan cheese and pepper.
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