Prep 30 mins
Cook 30 mins
From Rachael Ray
- 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
- Bring a large pot of water to a boil; add salt.
- Add in the rigatoni; cook to al dente per package directions.
- While the water and pasta work, heat a large nonstick skillet over med-high heat.
- 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.
- Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
- Remove to a plate with a slotted spoon.
- Add the remaining olive oil to the skillet; then add in the beef and veal.
- 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.
- Add the sausage and pancetta back to the skillet, draining away some of the fat.
- Deglaze the pan with the wine, scaping up all the good bits with a wooden spoon.
- Stir in the stock, then stir in the tomatoes.
- Check the seasoning to taste and adjust.
- Simmer over low heat until ready to serve, at least 10 minutes.
- Stir in half the parsley to finish.
- 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.
- 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.
This is so good. I can eat this all the time not just at Christmas. Thanks for the recipe post!