RIGATONI BOLOGNESE
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
1 large onion, chopped
1 package (10 oz.) mushrooms, sliced
1 lb. ground beef
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/3 cup heavy or whipping cream
8 oz. rigatoni or large tube pasta, cooked and drained
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Directions:
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and mushrooms, stirring occasionally, 5 minutes or until tender. Stir in ground beef and cook until browned, about 4 minutes; drain. Stir in 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.
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