Rigatoni Bolognese
Photo by www.myrecipes.com
Ingredients
- ½ pound ground beef
- 1 medium onion, chopped
- 4 ounces rigatoni or large tube pasta, cooked and drained
- 1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
- ¼ cup heavy or whipping cream
- 1 Bertolli Classico™ Olive Oil
- ¼ cup dry red wine
Heat Olive Oil in 10-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in ground beef and cook 4 minutes; drain. Stir in wine and cook 30 seconds. Stir in Pasta Sauce. Reduce heat to low and simmer uncovered 10 minutes. Stir in crea...
Syrah Wines from California
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