Categories: Christmas, Ground Beef, Main Dish, Pasta Sauce, Pork, Rachael Ray
Ingredients
- salt
- 1 lb rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 1/4 lb pancetta, chopped
- 1/4 lb hot Italian sausage
- 1/4 lb sweet Italian sausage
- 1/2 lb ground sirloin
- 1/2 lb ground veal
- 1/2 teaspoon allspice
- coarse black pepper
- 1 carrot, finely chopped
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, crushed
- 1/2 cup dry red wine
- 1 cup beef stock or 1 cup beef broth
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup finely chopped flat leaf parsley
- 1/2 cup grated romano cheese
Directions
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Bring a large pot of water to a boil; add salt.
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Add in the rigatoni; cook to al dente per package directions.
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While the water and pasta work, heat a large nonstick skillet over med-high heat.
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Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
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Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
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Remove to a plate with a slotted spoon.
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Add the remaining olive oil to the skillet; then add in the beef and veal.
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Brown and crumble the meat into tiny bits; add in allspice, salt, and pepper.
- Add in the carrots, onions, and garlic; cook 5-6 minutes to soften the vegetables.
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Add the sausage and pancetta back to the skillet, draining away some of the fat.
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Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
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Stir in the stock, then stir in the tomatoes.
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Check the seasoning to taste and adjust.
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Simmer over low heat until ready to serve, at least 10 minutes.
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Stir in half the parsley to finish.
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Drain the pasta and add back to the hot pot.
- Ladle a few spoonfuls of pasta over the sauce and add cheese to the pot.
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Stir to coat the pasta evenly; transfer to a large serving dish or individual bowls; top with remaining sauce and parsley; pass plenty of extra cheese at the table.