Serves: 6
Total Calories: 579

1 pound rigatoni
1 yellow onion chopped
3 tablespoons olive oil
1 stalk finely chopped celery
1 small, finely chopped carrot
1 pound ground beef
1/2 teaspoon salt
1 dash oregano
1 cup dry white wine (optional)
2 tablespoons tomato paste
1 can (28-oz.) italian tomato
6 tablespoons grated Parmesan cheese
2 tablespoons butter

Sauté onions in olive oil over medium heat until onions are translucent. Add celery and carrots and cook for approx. 2 min. Add ground beef, salt, and oregano then cook until lightly browned. Add the wine. Turn heat up to medium high and cook until all the wine has evaporated. Add tomato paste and tomatoes. Bring sauce to a slight boil then turn the heat down to a simmer. Simmer for a few hours, stirring occasionally.
Preheat the oven to 400. Bring to boil 4 quarts of salted water. Add rigatoni noodles and cook a littler firmer than usual. Drain and transfer to a large bowl. Add 3 1/2 to 4 cups of the meat sauce and
4 tablespoons Parmesan cheese. Mix thoroughly. Transfer to a buttered casserole dish. Sprinkle with remaining Parmesan cheese, and dot with butter.
Bake for 10 to 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 579
Calories from Fat: 163

More Recipes from the Cook'n Italian Cookbook:
Baked Chicken
Baked Rigatoni with Meat Sauce
Chicken Fettucine
Grilled Chicken Pasta Toss
Herb Roasted Pork
Honey-Orange Pork Chops
Italian Chicken
Italian Meat Loaf with Roasted Pepper
Mama B's Lasagne
Roast Beef
Stuffed Chicken Breasts
Stuffed Pork Chops