Bolognese Rigatoni

By shauna

*Bolognese refers to dishes that are slowly simmered with vegetables & meat till thick, then finished with wine or cream.

Ingredients

• 1 lb. Ground Beef
• 1/2 lb. Bulk Italian Sausage
• 1/2 C. each Onion, Celery & Carrot, chopped
• 1 Tbsp. Garlic, chopped
• 1 Can ( 28 oz. ) Whole Tomatoes
• 1 C. Red Wine
• 1 C. Whole Milk
• 1/4 C. Tomato Sauce
• 2 Tbsp. Balsamic Vinegar
• 1 tsp. Kosher Salt & Freshly Ground Black Pepper to taste
• 1 tsp. each Dried Basil & Oregano Leaves
• 1/2 tsp. Red Pepper Flakes
• 1/2 C. Mascarpone Cheese
• 1 C. Fresh Italian Flat-Leaf Parsley, chopped
• Cooked Rigatoni

Preparation

Step 1

Brown the beef & sausage in oil in a lg. saute pan over med-high heat. Drain the fat & return meat to pan. Mince the onion, celery & garlic in a food processor. Add to browned meat & cook till vegetables soften, about 5 min. Stir in tomatoes, wine, milk, tomato paste, vinegar & seasonings; reduce heat to med-low & simmer for 1 hr, stirring occasionally. Bring a lg. pot of salted water to a boil for the rigatoni; cook till al dente ( approx. 6-8 min. ); drain. Finish the sauce with mascarpone, parsley, salt & pepper. Serve over pasta.