I bookmarked this recipe from the Pioneer Woman quite a while ago and have been putting of making it. So I was actually a little excited when it finally made it onto my monthy menu. I halved this recipe and made a few adjustments. Brian said that although it wasn't as good as the sauce he likes to make, he still enjoyed it and we saved the leftovers for another meal. I too liked this recipe, although I do like thin red sauces more. But this was a nice change to a regular sauce.
2 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef (I used ground turkey)
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
1 tsp Italian seasoning
I also added fresh oregano since we picked it at the u-pick farm
2 cans (14 Ounce) Whole Tomatoes (I used 1/2 can petite diced + 16 oz tomato sauce + 8 oz water)
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni
Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls. Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
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