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So very layered in flavors, a delicious dish I served with a green salad.

Wow I haven’t made this in over 10 years . A recipe that I have completely forgot all about. I use my favorite jar spaghetti sauce, and just make a simple meat sauce and whatever seasoning I have on hand ( garlic power or garlic salt, Italian seasoning is a must) I like a salad with this and some homemade cheesy bread. I have many cheesy garlic bread recipe on here and a few different salads . ( think I forgot about this recipe because I didn’t have a spring pan for awhile)https://youtu.be/yzu0aShyKlw

I love to use rigatoni with meat sauce because it picks up the sauce so well! Also, I like to change my sauce ingredients depending on what I have around at the time, and what I'm in the mood for, as far as vegetables & toppings go. One thing I almost always add to my sauce is the brown sugar. The kids and I both enjoy the sweetness in the sauce. You can make this into a cheesy sauce by adding parmesan and/or other cheeses and even cream. You can make this into a savory & spicy sauce by adding crushed red pepper and/or other hot peppers. You can add vegetables to the sauce to make a "garden medley." And, you can even make this with vegan meat! Of course sauce will always get better the longer it simmers with the ingredients. This is made quick for dinner. However, if your heart is truly in making the sauce you can continue to simmer it for a few hours or even slow cook it in a crockpot. #pasta #pastasauce #meatsauce #spaghettisauce #pastanight #italiannight

I found this recipe in a magazine as a way to use left overs or random odds and ends.

This is a special recipe that blends spinach, lemon, cheese and red sauce. Beef is optional .. it’s cheesy and tasty! We enjoy it with a nice salad and garlic bread.. something different the lemon is a great addition! Also if you prefer ricotta cheese sub that for cottage cheese and sour cream ..

Super quick and easy! ! 😁

This recipe is based on one by Heidi da Empoli, published by Amanda Hesser in The New York Times. Without the acidity of a classic Bolognese, this version seems more aromatic, as if tomatoes masked the flavors of the meat and other vegetables.#pasta #meat #Italian

Bolognese is a rich and hearty Italian meat sauce that originates from Bologna. Traditionally made with a mix of ground beef and pork and veal. It is slow-cooked with onions, carrots, celery, and garlic for depth of flavor and simmered with tomatoes. Often finished with a touch of milk or cream for a velvety texture. The long cooking process allows the flavors to meld beautifully, resulting in a thick, savory sauce perfect for coating pasta like tagliatelle or rigatoni.

This recipe is easy and requires little prep yet taste delicious!

Cook the pasta, beef, and sauce simultaneously