1 large red onion, small chunks
1 pkg of crimini or white mushrooms
3 cloves garlic, minced
1 red bell pepper, small chunks
1 large can of stewed tomatoes
1 small can of tomato paste
1 large can of water
1 package of 10% ground round browned or meatballs.
1 pkg. of Schillings Spaghetti Sauce package
¼ teaspoon of butter
Extra Virgin Oil
Medium sprinkle of oregano
2 Bay leaves
Salt & Pepper
Organic or wheat rigatoni noodles
Create your own meatball by adding minced onions, garlic, and Lea & Perrin’s sauce, S&P to taste to ground round, shape to desired size and brown in olive oil in sauté pan, drain meatballs from fat, put to the side.
Add extra virgin olive oil to sauté pan; add pre-slice onions, bell peppers, mushrooms, minced garlic, until lightly sautéed.
At the same time… In a preheated medium/large sauce pan, add stewed tomatoes and tomato paste, butter, bay leaves, oregano, S&P to taste, and one package of Schillings Spaghetti sauce, along with one can of water, lightly stirring consistently on low heat.
Once sauce is simmering, add sautéed vegetables, meatballs to sauce pan and let simmer on low for45-60 minutes. Set timer for 45 minutes and begin to boil water for rigatoni noodles.
Preheat water to boiling in large pan add salt to taste. Once water is boiling, add rigatoni noodles, stirring occasionally until fully cooked, 7 minutes, I think!
Once cooked, drain and add to large sauce pan, mixing noodles with red meat sauce and vegetables, sprinkle generously with parmesan cheese and let rest for a few minutes.
Great served with French bread and a romaine salad with Paul Newman’s Low-fat Honey Mustard dressing and Parmesan cheese.
Always taste better the next day, Bon Appetite!!