Rigatoni Bolognese

This is one of my absolute current favorite recipes. I love to make this and keep the leftovers for lunches. It's extremely filling and not a ton of points. Yum.

• 2 tsp olive oil
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped (I usually buy a small bag of matchstick carrots from the store)
• 1 garlic clove, minced
• 1/2 lb ground lean beef
• 28oz can diced tomatoes
• 1/4c finely chopped flat leaf parsley
• 1/4c dry red wine or beef broth
• 1 fresh rosemary sprig
• 1 bay leaf
• 1/4 tsp salt
• Fresh ground pepper, to taste
• 2 cups rigatoni
• 1/4c parmesan cheese

1) Cook rigatoni according to package directions. Drain and transfer to a bowl, keep warm.

2) To make the sauce, heat the oil in a large nonstick pan on medium high heat. Add the onion, cook until transparent, then add the celery, carrot, and garlic. Cook, stirring frequently, until vegetables are tender.

3) Add the beef and cook until browned. Stir in the tomatoes, parsley, wine/broth, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, then reduce heat and cook for an additioal half hour, until sauce thickens up and most liquid is gone.

4) Toss pasta and sauce together in a large bowl. Serve with cheese on top.

Yield: 4 servings (1.5c pasta, 1TB cheese each), 6 points