I tweaked The Pioneer Woman’s recipe just a little to use what we had here and to enhance the flavor. I tried this once a couple of years ago and I remember that M really enjoyed it because he’s not much of a tomato sauce fan. He is a big meat fan of course, so this one made it to repeat status. I like the addition of Italian sausage and I get mine from a local specialty food store. They make their own sausages and these are so much better than any brand I have tried. Pair this simple sauce with a hearty pasta shape, serve with garlic bread and if you’re feeling a little guilty – a green salad. You can’t go wrong with this dinner, and the men in your life will thank you 🙂
Pasta alla Marlboro Man – adapted from The Pioneer Woman
- 2 Tablespoons Olive Oil
- 1/2 whole Large Onion, Diced
- 2 cloves Garlic, Minced
- 1 pound ground beef
- 1 pound Italian sausage (I used a combination of hot and mild)
- Salt To Taste
- Freshly Ground Black Pepper, To Taste
- 1 teaspoon (generous) Ground Thyme
- 1 28 ounce can San Marzano whole, peeled tomatoes
- 1 8 ounce can no salt tomato sauce
- 1/4 cup Freshly Grated Parmesan Cheese
- 1 – 1 1/2 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, and tomato sauce. 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 pour over top the meat sauce. Cook and combine over low heat. Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings.