- 1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
- 1 Bertolli Classico™ Olive Oil
- ½ pound ground beef
- 1 medium onion, chopped
- ¼ cup heavy or whipping cream
- ¼ cup dry red wine
- 4 ounces rigatoni or large tube pasta, cooked and drained
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...