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Meaty Ragu with Rigatoni

Source of Recipe


Adapted from "The II Fornaio Pasta Book"






List of Ingredients



• 1/2 lb. lean ground beef
  
• 1/2 lb. ground pork
  
• 3 ounces pancetta, finely chopped
  
• 1/2 cup dry red wine
  
• 1 Tbsp olive oil
  
• 1 small onion, peeled and finely chopped
  
• 1 medium stalk celery, finely chopped
  
• 1 small carrot, peeled and finely chopped
  
• 1 can (14-1/2 ounces) peeled and diced tomatoes
  
• 6 fresh thyme sprigs, about 5 inches long
  
• 2 medium cloves garlic, peeled and split
  
• 1 bay leaf
  
• 3/4 tsp each: dried rosemary and dried sage leaves, crushed
  
• 1/2 tsp each: sea salt (divided) and ground black pepper
  
• 3/4 cup water
  
• 1 large ripe tomato, peeled, seeded and diced
  
• 3 cups rigatoni pasta
  
• About 1/2 cup pasta cooking water
  
• 1/3 cup freshly grated Parmesan cheese
  






Instructions



1. Heat oven to 450º F.
   
   
2. Put the beef, pork and pancetta in a large baking pan, breaking up the ground meats with a metal spatula. Bake 10 minutes, stirring once. Add the wine and continue baking 5 minutes, or until done. Drain excess fat from the meat and set aside.
   
   
3. Heat the olive oil in a heavy 3-1/2-quart pot on medium heat. Add the onion, celery and carrot; sauté 10 minutes.
   
   
4. Purée the tomatoes with their juices in a food processor or blender. Stir into the vegetables and simmer 5 minutes. Make a bouquet garni by tying the thyme sprigs, garlic and bay leaf into a small piece of cheesecloth and add to the pot along with the rosemary, sage, 1/4 teaspoon salt, pepper, water and tomato. Add the meats and their juices to the sauce. Bring to a boil, reduce the heat and simmer gently for 40 minutes. Stir often. Remove the bouquet garni and season the sauce with a little additional salt, if needed.
   
   
5. Cook the pasta in a large pot of boiling water according to package directions. Reserve about 1/2 cup pasta cooking water, then drain the pasta. Put back into the hot pan and add the ragu, tossing gently. Add the cooking water as needed. Toss lightly with the grated cheese and serve.
   
   Makes 4 to 6 servings.