When I was a server during college, the restaurant that I worked in had this GREAT pasta dish called Rigatoni Bolognese. It was delicious. And a few months ago I was fondly thinking of that pasta dish when I realized: I could probably make that! So, I went to my favorite recipe site AllRecipes.com and found something similar and incredibly easy to make (right here if you wanted to take a look). I made a few adjustments to the recipes and, voila! I made a decent recreation of Rigatoni Bolognese. Except for the fact that I don’t actually use rigatoni noodles, so use whatever noodles you’ve got…I wont judge.
I’m not really quite sure why I had TWO jars of red sauce out (maybe deciding between the two?) but you only need one. I also, usually, like to have a little more red than white so I usually go with a jar of red sauce that is bigger than the white.
Sorry y’all for the lack of postage yesterday! I had to go straight from work to the church yesterday to help set up, hostess and then clean up for a dinner that we had last night. I didn’t get home until 9:00 and I was exhausted so I pretty much went straight from church to bed. SOOO, to make up for that I thought I would share with you one of my “staple” recipes. In order for a recipe to become a staple of mine it must: 1. be quick to make 2. not use any “fancy” ingredients that I don’t usually buy and 3. (the most important) I must be able to consistently make it well. This particular recipe can be made quick on the stove top or in a crock pot (which I would call, easier). So, without further introduction, I’d like to present: Jambalaya