Rigatoni Bolognese

This is SO GOOD. If you make it, you will look like a culinary master! :)

This recipe is adapted from the Wei.ght Watch.ers Pure Com.fort cookbook. It's a favorite of ours - a must-make at least once a month. It's a really flexible recipe - you can leave out the veggies if you don't like them (we never add the carrots), or add in others for a new taste.

Ingredients:
2 tsp olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 lb ground lean beef (5% fat or less) or ground turkey
1 (28 oz) can diced tomatoes
2 T dried parsley
1/4 C beef broth or dry red wine
1/4 tsp salt
ground black pepper
2 C rigatoni
1/4 C Parmesan cheese

optional ingredients (we usually add these in, but the points value given below doesn't include them so you'll have to adjust the points value accordingly)
1/2 lb bulk Italian sausage
small can mushrooms, drained
small can sliced or chopped olives, drained
dried basil

1) Heat the oil in a large nonstick pan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef (and sausage if you choose to have it) and cook until brown, about 5 minutes, breaking it apart as it cooks. Stir in the tomatoes, parsley, wine/broth, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes.

2) Meanwhile, cook the rigatoni according to package directions. Drain and add pasta to sauce mixture. Continue cooking for about 5 minutes until sauce cooks into the pasta a bit. Sprinkle with the cheese and serve.

Point info (does not include optional ingredients):
6 points per serving
serving = 1 1/2 C with 1 T cheese

You can also make the sauce portion ahead of time and freeze it and it's ready to go when you reheat and add the cooked pasta.