Rigatoni in Zesty Tomato and Meat Sauce

• 1 lb ground chuck
• 1 (6 ounce) package pepperoni slices
• 26 ounces tomato soup, I use Campbell's (condensed)
• 1 (6 ounce) can tomato paste
• 5 sticks celery, diced
• 1 medium onion, diced
• 12 cup water, as needed
• 12 teaspoon ground black pepper
• 1 garlic clove, minced
• 1 (4 ounce) can mushrooms (optional)
• 1 (16 ounce) package rigatoni pasta, cooked
• parmesan cheese

1. in a large pot combine the meat, pepperoni, celery, garlic and onion.
2. cook until meat is browned.
3. Drain off fat.
4. stir in remaining ingredients, reserving water for thinning if needed.
5. simmer over low heat, about 1 hour, or until heated through.
6. * stir often to avoid burning *.
7. add small amounts of water or tomato juice as needed to prevent from getting too thick.
8. Cook noodles according to package directions.
9. Serve sauce over rigatoni noodles.
10. *VARIATION AND NOTES:.
11. *use ground turkey and turkey pepperoni for a lower fat version.
12. *sauce will be thicker and better the next day.
13. Refrigerate leftovers.

ground chuck, pepperoni slices, tomato soup, tomato paste, celery, onion, water, ground black pepper, garlic, mushrooms, rigatoni pasta, parmesan cheese

Taken from www.food.com/recipe/rigatoni-in-zesty-tomato-and-meat-sauce-100517 (may not work)