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Ingredients
  • ¼ cup extra virgin olive oil
  • 1 medium yellow onion
  • 1 ½ pounds ground meat (see Jeff's Tips)
  • 1 tablespoon Worcestershire sauce
  • 3 ½ cups broth of your choice (I used 3 ½ teaspoons Garlic Better Than Bouillon plus 3 ½ cups water)
  • 3 ½ cups marinara sauce (I use Rao's or Victoria), divided (1 ½ before and 2 cups after, preferably at room temperature)
  • 1 (1-ounce) packet taco seasoning (optional)
  • 1 pound wagon wheel (or mini wagon wheel) pasta (see Jeff's Tips)
  • 3 cups shredded cheddar cheese
  • 5.2-ounce package Boursin or herb cheese
Steps
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