Shelly's Recipe

RIGATONI AND MUSHROOM SAUCE

Category: Pasta

3/4 lb rigatoni pasta
1 medium onion, quartered
1 large garlic clove
1 (28 oz) can tomatoes in thick puree
1 lb ground beef
1/2 lb small mushrooms, halved
3 tbsp dry red wine
1 tsp Italian herb seasoning
1/2 cup tomato paste
3/4 tsp salt
1/2 tsp pepper
Parmesan cheese

Cooked pasta al dente. Meanwhile in a food processor finely chop onion and garlic. Remove to a small bowl. Puree tomatoes with liquid; set aside.

Brown beef and drain. Add onion mixture, mushrooms, red wine and Italian seasoning, mixing well. Cover; cook 4 minutes, stirring once. Stir in tomatoes, paste, salt and pepper; bring to a boil. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Drain pasta; in a large bowl, toss with meat sauce. Serve with cheese.