Spicy Rigatoni Bolognese

Here's a great recipe that both adults and kids will love! A flavorful red sauce with a touch of rich cream. Skip the red pepper flakes to tame it down for the kiddies, or spice it up with lots of pepper flakes and even spicy Italian sausage for the adults. Either way, you'll find yourself dying to eat the leftovers -- it's that good!

Serves 6
1/4 C. olive oil
1 medium onion
3 garlic gloves
3 stalks celery
3 carrots, peeled

1/2 C. chicken broth
1 lb. lean ground beef
1-28 oz. can crushed tomatoes
3 Tbsp. tomato paste

1 tsp. dried oregano
1 bay leaf
1/2-1 tsp. red pepper flakes
Salt and Pepper
1/4 C. heavy whipping cream
1 lb. rigatoni
Parmesan cheese

Finely chop the onion and garlic in a food processor. Set aside. Add the celery and carrots to the empty food processor and process until very small.

Using a large skillet, heat the oil until almost smoking over medium-high heat. Add the onion and garlic and saute until translucent. Stir in the celery, carrots, and chicken broth. Cover, and cook about 6-8 minutes until soft. Add ground beef. Break into smaller pieces and cook until no longer pink.

Add the tomato paste, crushed tomatoes, oregano, bay leaf, red pepper flakes, and salt and pepper. Turn heat to low and cover. Simmer, stirring occasionally for 30 minutes.

Meanwhile, cook the rigatoni in boiling water until al dente. Drain. Drizzle pasta with 1 tsp. olive oil. Just before serving, stir whipping cream into sauce and remove from heat. Dish pasta, top with sauce and shredded Parmesan cheese.