Description
A hearty, slow-simmered meat sauce clinging to sturdy tube pasta, finished with melted cheese and fresh parsley for a comforting dinner.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 medium yellow onion (finely diced)
- 2 large carrots (finely diced)
- 2 stalks celery (finely diced)
- 4 cloves garlic (minced)
- 1 pound ground beef (85/15 fat ratio)
- ½ pound ground pork
- ½ cup dry white wine
- 1 can (28 ounces) whole peeled tomatoes (crushed by hand)
- 2 tablespoons tomato paste
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 leaf bay leaf
- ¼ cup fresh parsley (chopped)
- ½ cup grated Parmesan cheese
Instructions
- Sauté the diced onion, carrots, and celery in olive oil until soft and translucent.
- Add ground beef and pork, breaking it into small crumbles and browning well; add garlic near the end.
- Pour in white wine to deglaze the pan and reduce by half.
- Stir in tomato paste, crushed tomatoes, salt, pepper, and bay leaf; simmer covered for 45 minutes.
- Uncover, stir in milk, and simmer for another 45-60 minutes until thickened.
- Boil rigatoni until al dente, reserve pasta water, and toss pasta directly in the sauce with water to emulsify.
- Serve topped with Parmesan cheese and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 5
- Protein: 35
- Cholesterol: 90
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove with a splash of water or milk.