Lightly sauté sausage, sliced green pepper, and mushrooms.
Add sauce, tomato puree and 2/3rds cup of cheese. Bring to a slow rolling boil, let cook about 15 minutes, then reduce heat to medium-low.
While the sauce is simmering, add ground chuck, bread crumbs, milk, and remaining cheese. Season to taste with salt and pepper. Combine together to make meatballs. Drop into sauce along with 2 teaspoons of Italian seasoning.
Stir everything well and let simmer for about 1 1/2 hours.
Cook rigatoni according to package directions; drain and cover. Then set aside until sauce is done.
When sauce is ready, stir in rigatoni. Serve with Parmesan cheese.
Tip: This dish is great the next day when sautéed in a skillet with a couple of tablespoons of butter.
Submitted by: Elaine Carmadelle
