Ingredients
- 1 lb rigatoni
- 1/2 lb 85% lean ground beef
- 1/2 lb ground sweet italian sausage
- 4 oz pancetta (optional)
- 28 oz can san marzano tomatoes
- 1 cup whole milk
- 1 cup beef stock or broth
- 1 yellow onion
- 2 stalks celery
- 1 large carrot
- 1/2 cup dry white wine
- 9 fresh basil leaves
- 2 1/2 cloves garlic
- 3 tbsp butter
- salt and pepper (optional)
- fresh grated parmesan cheese (optional)
- olive oil
Steps
- Dice the onion, celery, and carrot, and mince the garlic and basil.
- Heat olive oil in a large pot over medium heat, then cook the pancetta, if using, for 4 minutes.
- Add the beef and sausage, and cook for 8 minutes, breaking them apart until they reach 160 F.
- Add the onion, celery, carrot, and garlic, and cook for 8 minutes.
- Stir in the wine, tomatoes, milk, broth, basil, butter, salt, and pepper, then simmer uncovered over low heat for 75 minutes.
- Boil the rigatoni in salted water until tender, about 10 minutes, then drain.
- Toss the pasta with the sauce and top with Parmesan.
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