Rigatoni with Meat Sauce

I love reading cook books. I love trying new recipes. When I came across this recipe, written by Devin Alexander (host of Healthy Decadence), I knew I had to try it. At first taste, our family proclaimed it a new favorite. This meat sauce is savory and lick-the-plate delicious (just ask my youngest son...).

I (personally) like that this recipe is so easy to adapt to what ingredients you have on hand. It is

a recipe that relies heavily on "pantry" items - so I can make it without making a special trip to the grocery store. I also enjoy that I can change the dish by adding a few simple ingredients (like

veggies) or by changing the protein (ground turkey is delicious, as is grilled chicken). When I am

trying to work on cooking ahead, or preparing a meal for my freezer, I will double the sauce recipe (as it is wonderful for French Bread pizzas, meatball subs, etc.)

I encourage you to make this dish your own - and enjoy every delicious bite!

Rigatoni with Meat Sauce (serves 4 - big servings - at ~404 calories per serving)

Adapted from Devin Alexander

8 oz dried rigatoni pasta, cooked and drained (I used macaroni this time)

1 pound lean ground beef

1 tsp fennel seeds

1/2 tsp salt (or to taste)

1/2 tsp crushed red pepper flakes (or to taste)

1/4 tsp garlic powder

2 garlic cloves, minced

3/4 cup finely chopped onions

Drizzling of extra virgin olive oil

28 oz crushed tomatoes

2 tsp dried oregano

1 tsp sugar (or to taste)

2 T. grated Parmesan cheese

Drizzle a large pan with olive oil. Saute the onions and garlic. Set aside. Cook the ground beef with the fennel, red pepper flakes, garlic powder and salt. When cooked completely (you should not need to drain), add the onions and garlic and stir to combine. Add crushed tomatoes, oregano, and sugar and stir to combine. Reduce heat and allow to simmer for about 10 minutes (the longer it cooks, the more flavorful it will be). Before serving, add the cooked pasta to the meat sauce and stir. Top with 2 T. grated Parmesan cheese.

Variations

**Veggies that we like to add are: mushrooms, zucchini, shredded carrots, corn

***Proteins that we like to add are: grilled chicken, cannelloni or black beans, and ground turkey

Comfort Food: Mazetti

I grew up on a farm and my Mother relied on hearty, filling recipes. One of the meals that frequently was served at our table, was Mazetti. This flavorful pasta meat dish was found in a (very old) Billie Oakley cookbook that my Mother got when she was first married. [She is very well aware how *badly* I want said cookbook, as so very many of my childhood favorite meals are in it - and I have never been able to find this wonderful cookbook anywhere!] The recipes I have hand-written from this cookbook are in my treasured wooden recipe box - and I honestly think that they are some of the best recipes in the entire world. Yep - there I said it. Billie Oakley knew her stuff when it came to the kitchen!

This is a perfect recipe to finely dice vegetables into to serve to children ... I do this frequently! However, the way I will share it today is in the original, Billie Oakley version. I hope that your family enjoys this as much as our family does.

Mazetti

from The Billie Oakley cookbook

1/4 cup butter (I use two Tablespoons... be wise, reduce the amount of butter!)

3/4 cup celery, diced

3/4 cup onion, diced

1 pound ground beef

3/4 pound ground pork sausage

2 cups tomato soup

1 (small) can mushrooms, undrained (it is important to use canned mushrooms to get that liquid)

1 tsp salt

1/4 tsp freshly ground black pepper

2 cups dry spaghetti, cut

1/2 cup grated Parmesan (Mother used the powdered stuff, I use the grated stuff - I detect no difference!)

Cook spaghetti. Drain and set aside.

In a large skillet, melt the butter and add the celery and onion and saute until it is tender.

Add meats to the pan and cook until no longer pink. Drain VERY well (or your casserole will be greasy). Stir in soup, mushrooms (and liquid), and seasonings. Add cooked spaghetti and stir until well incorporated.

Pour into a greased 2 quart casserole dish. Sprinkle with Parmesan. . Bake at 350 for 30 minutes.

Enjoy!

Home-made Hamburger Helper

As you may have guessed, I love to cook. I probably own well over one-hundred cook books and I love trying new recipes. However, I have two amazing little boys - with simple tastes and a love for junk food. Thanks, Grandma!

Anyway ... one of the meals that frequents our house as it is my boys' (all THREE of them) favorite is Home-made Hamburger Helper. It is one of my "go-to" meals for busy nights, when I don't have a lot of time to cook ... but I still want to feed my family well.

Home-made Hamburger Helper

(I think this takes about 15 to 20 minutes to prepare and cook - really quick meal!)

1 1/2 to 2 pounds of ground beef

1 1/2 cups of water

2 cups of uncooked pasta (I love using bow tie pasta)

1 can of condensed tomato soup

1 can of condensed cheddar cheese soup

Salt and pepper to taste

Brown the beef until cooked well. Add the soups, water, and uncooked pasta to the pan. Cook until the pasta is done and the mixture is bubbly. Serve to your family. In our family - I have to double the recipe, or I will not get supper that night!

I hope your family enjoys this as much as my family!