INGREDIENTS
2 tsp
olive oil
1 lb
ground beef (I use 90% lean)
8 oz
mushrooms (sliced)
1
green bell pepper (diced)
1
onion (chopped)
2 tsp
garlic (minced)
salt and pepper
10 oz
rigatoni pasta
2 tbsp
butter
2 tbsp
flour
2 cups
milk (whole milk makes the creamiest sauce)
1 cup
provolone cheese (diced or shredded)
2 tbsp
chopped parsley