1 med. garlic clove
1 lb. ground beef
1 lg. onion, sliced
1/4 tsp. pepper
Mixed vegetables
1 (6 oz.) can tomato paste
1 tbsp. sugar
2 1/2 tsp. salt
1 (16 oz.) pkg. rigatoni

Into 12 inch skillet over medium-high heat, press garlic or used minced garlic. Add ground beef and onion; cook until beef is well browned, stir occasionally. Stir in tomatoes, tomato paste, sugar, salt and pepper; heat to boiling. Reduce heat to low; simmer, uncovered, for 30 minutes.

Meanwhile, prepare rigatoni as label directs; drain. Prepare mixed vegetables: In a 4 quart saucepan over high heat, in 1 inch of boiling water, pare 3 medium carrots, cut into 1/4 inch slices and 1/4 lb. of green beans to boiling. Reduce heat and cook 5 minutes. Add 3 medium zucchini (1 lb.), cut into 1/2 inch slices and 1 green pepper cut into 1/2 inch strips. Cover and cook 5 minutes longer or until vegetables are almost tender, stirring occasionally; drain vegetables. Serves 6.

Add mixed vegetables to beef mixture; simmer 5 minutes longer or until vegetables are tender. Spoon vegetable sauce over rigatoni.