Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Italian Style Rigatoni Followup-To: rec.food.cooking Date: 9 Feb 2000 06:54:13 -0700 Organization: attcanada.net Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00af01a90342$f73688e0$16a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39489 Italian Style Rigatoni 1 1/2 pounds ground beef, lean -- * see note 4 ounces mushrooms, canned -- sliced and drained 1/3 cup onion -- chopped 1 clove garlic -- minced 1 tablespoon fresh parsley -- chopped 1 teaspoon pepper 1/2 teaspoon oregano 1/4 teaspoon basil 29 ounces tomatoes, canned -- chopped 6 ounces tomato paste 8 ounces rigatoni -- uncooked 8 ounces sliced pepperoni In large skillet, brown ground beef until almost done. Add mushrooms, onion and garlic and cook until onion is tender but not brown. Drain off excess fat. Stir in remaining ingredients except rigatoni and pepperoni; bring to a boil then reduce heat and simmer covered, stirring occasionally, 30 minutes. Cook rigatoni according to package directions; drain. Stir rigatoni and pepperoni into meat sauce. Place in rectangular glass dish; top with mozzarella cheese, heat in oven until melted. Serve. *May use Italian sausage for the ground beef. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.