- 1 pound ground beef
teaspoon black pepper
- 2 carrots, shredded
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chopped garlic
- 2 (15-ounce) cans tomato sauce
- 1 teaspoon dried oregano
pound rigatoni pasta
- 2 tablespoons slivered fresh basil
In a large pot over medium-high heat, brown beef with salt and pepper. Drain off excess liquid then add carrot, onion, green pepper, and garlic. Cook 4 to 5 minutes, or until vegetables are tender, stirring occasionally.
Add tomato sauce and oregano, loosely cover, and reduce heat to low. Simmer 20 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain and place in a large serving bowl.
Stir basil into sauce and pour over pasta, toss to coat, and serve immediately.
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