1 lb. bison (also works with ground beef)
1 small white onion, chopped
3 cloves of garlic, chopped
1 can of tomato sauce
1 small tomato, diced
1 or 2 cups of water
2 tablespoons of Italian seasoning
salt and pepper
Rigatoni (also works with elbow macaroni or shells)
In a skillet, brown beef and drain grease.
Add onions and garlic and simmer for about 10 minutes.
Stir in water, tomato sauce, diced tomatoes, seasoning, and then salt and pepper to taste. Bring to a boil and cook on medium heat for about 15 minutes, stirring occasionally.
Stir in rigatoni and cover. Cook over low heat, , stirring occasionally, until pasta is tender (approx. 20 minutes).
Tonight's Special will be topped with Monterey Jack and served with Garlic Texas Toast and ice-cold IBC root beer.