Pipe Rigate Pasta with Vegetable Ragu

Ingredients

• 1 (16 oz.) package Pipe Rigate pasta
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can Italian Style diced tomatoes
• 2 large carrots, sliced thin
• 1 stalk of celery, chopped
• 1 small onion, finely chopped
• 3 large cloves of garlic, minced
• 2 bay leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. olive oil
• fresh parsley
• Parmesan cheese

Instructions

1. In a large saucepan, heat your olive oil over medium heat and add the carrots and celery.
2. Saute for 5 minutes, stirring then add the onion, and garlic until fragrant.
3. Add the crushed tomatoes, diced tomatoes, salt, pepper and bay leaves.
4. Bring to a slow boil for 5-10 minutes, stirring occasionally.
5. Turn the heat to low and simmer for 45 minutes.
6. Cook the pasta according to the package directions and drain.
7. Return the pasta to the pan and pour a 1/3 of the vegetable ragu on top and stir to coat well.
8. Evenly distribute pasta into bowls, top with more ragu, fresh parsley and Parmesan cheese.
9. Serve warm with tossed salad and crusty bread.
10. Serves 6.