Cavatappi Al Sugo
original recipe from back of Ronzoni pasta box
2 tablespoons olive oil
1/2 cup EACH finely chopped carrot, celery and onion
2 cloves garlic, minced
3/4 lb. extra lean ground beef
3-1/2 cups (28-oz. can) crushed tomatoes in puree
1 teaspoon dried oregano leaves
1/2 teaspoon salt
6 cups (16 oz.) RONZONI CAVATAPPI, uncooked
Grated Parmesan cheese
In large skillet over medium heat, heat oil; add carrot, celery, onion and garlic. Cook 5 minutes or until tender; add ground beef. Cook until browned, stirring occasionally. Add tomato, oregano and salt; heat to boiling. Reduce heat; simmer 15 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese. 8 servings (1 cup each).
This was a nice alternative to normal spaghetti and meatballs. It still had the taste of an italian pasta dish, but the carrots and celery added something to it. We had tons of leftovers and will be eating them well throughout the week!