1 lb (454 g) ground Ontario veal
1 tsp (5 mL) extra virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano leaves
1 tbsp (15 mL) smoked paprika
1/4 tsp (1 mL) hot pepper flakes
2 jars (660 mL each) tomato passata (strained tomatoes)
2 tbsp (30 mL) chopped fresh Italian parsley
1/4 cup (60 mL) water
1 box (454 g) rigatoni pasta
2 tbsp (30 mL) chopped fresh basil
3 tbsp (45 mL) freshly grated Parmesan cheese (optional)
In saucepan, cook veal over medium high heat; breaking up with spoon, for about 5 minutes or until no longer pink inside. Scrape into colander and let drain.
Return saucepan to medium heat and add oil. Stir in onion, garlic, oregano, paprika and hot pepper flakes and cook for about 5 minutes or until softened. Stir in veal, passata and parsley. Add water to passata jars and shake it out and add to pot. Bring to a simmer and cook for about 20 minutes or until thickened. Set aside half of the sauce.
Meanwhile, bring a pot of salted water to boil and boil rigatoni for about 10 minutes or until tender but firm. Drain well and return to pot. Add half of the sauce to the pasta and stir to combine well. Stir in basil and serve sprinkled with cheese if using.
Tip: Freeze remaining half of the sauce for up to two weeks or refrigerate for up to 3 days and use for a pizza sauce base or spoon it over rice and beans for another great dinner option.
Tip: Look for passata where you find pasta sauce in your grocery store. It is in a tall, clear jar. If it is unavailable you can substitute tomato sauce.
Per serving: About 483 cal, 30 g pro, 8 g total fat (3 g sat fat), 71 g carb, 7 g fibre, 65 mg chol, 437 mg sodium. %RDI: iron 23% calcium 5%, vit A 17%, vit C 53%