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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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A family favorite, I always make a large batch of this, as it goes quickly. But, here is my scaled down version for you to enjoy. Ingredients:
1 lb ground chuck |
1/2 lb italian sausage, for |
1/2 lb ground chuck |
1 (6 ounce) package pepperoni slices |
26 ounces tomato soup, i use campbells (condensed) |
1 (6 ounce) can tomato paste |
5 sticks celery, diced |
1 medium onion, diced |
1/2 cup water, as needed |
1/2 teaspoon ground black pepper |
1 garlic clove, minced |
1 (4 ounce) can mushrooms (optional) |
1 (16 ounce) package rigatoni pasta, cooked |
parmesan cheese |
Directions:
1. in a large pot combine the meat, pepperoni, celery, garlic and onion. cook until meat is browned.
2. Drain off fat.
3. stir in remaining ingredients.
4. simmer over low heat, about 2 hours, stirring often to avoid burning.
5. add small amounts of water or tomato juice as needed to prevent from getting too thick.
6. Cook noodles according to package directions.
7. Serve sauce over rigatoni noodles.
8. *VARIATION AND NOTES:.
9. *substitue 1lb Italian sausage for 1lb of ground beef.
10. *use ground turkey, turkey pepperoni and italian style turkey sausage for a lower fat version of the recipe.
11. *sauce will be thicker and better the next day ;).
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