Lino's Rigatoni ala Bolognese


One 28 oz can of Crushed Tomatoes
1 pound Lean Ground Chuck (Beef)
3 oz Olive Oil
4 Tbsp Chopped, Sliced, or Crushed Garlic
1 Pound Rigatoni
½ Cup Fresh Basil (Chopped)
½ Cup Fresh Oregano (Chopped)
3 Tbsp Salt
1 Tsp. Pepper


Sautee garlic in olive oil slightly. Add ground beef, salt and pepper, and brown. Add all remaining ingredients and simmer for one hour. Pour over one pound of cooked Rigatoni. Don’t forget to add salt to the water when you cook your penne. Remember the water in which you cook pasta should taste like the sea.
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