Pasta Bolognese

Recipe from Rachael Ray

1 1/2 pounds extra-lean ground beef or ground beef, pork and veal mix

Cracked black pepper, to taste

6 cloves garlic, minced

3/4 teaspoon crushed red pepper flakes

3 pinches all-spice

3/4 medium Spanish onion, finely minced

1 1/2 cups canned low-sodium, no-fat beef broth

1/2 cup red wine

42 ounces crushed tomatoes (or 1 1/2 28-oz. cans)

Large palmful chopped fresh Italian flat-leaf parsley

1 1/2 pounds penne or rigatoni pasta

Grated Parmesan cheese

In a large dutch oven, brown the meat, seasoned with a little black pepper over medium-high heat. Drain (unless you are using extra-lean meat and almost no fat cooks out). Add garlic, crushed red pepper flakes and all-spice to the browned meat. Add onion. Cook another 3 to 5 minutes to soften the onion. Add broth and wine. Add tomatoes and parsley. Reduce heat to low and simmer while you cook the pasta. Drain the pasta. Toss the sauce with the pasta. Serve with grated cheese sprinkled on top of pasta.

Serves 6.

Frozen Preparation: Defrost sauce in the refrigerator or in microwave. Heat in a saucepan or dutch oven on the stove until warmed through. Cook pasta until al dente. Serve sauce over pasta.