Jamie Massey is a fellow foodie and I always look forward to what she brings. This time was a yummy Italian dish akin to a spaghetti or baked ziti or most meat-and-red sauce Italian dishes!
1 can crushed tomatoes
1 can crushed tomatoes with Italian seasoning
3-4 garlic cloves
extra virgin olive oil
1 lb ground round
1 tsp sugar
1 box rigatoni pasta
Cover bottom of large frying pan with olive oil. Chop fine onion and garlic. Saute for about 3 minutes or until onion is transparent. Do not brown garlic. Add the hamburger and brown. When browned, drain the excess fat. Add the tomatoes, sugar and oregano. Simmer on low for about an hour. The last 10 minutes add basil finely chopped. Bring water to a boil in a separate pot. Add the salt then the pasta. DO NOT ADD OIL. Mix cooked pasta with sauce and serve.
To reheat leftovers- Put in a pan on the stove. Add a little ketchup to loosen the sauce and pasta.
To freeze- Freeze in a 9x13" pan. The night before, put into the fridge to thaw. Cook at 350 degrees for 1 hour.