Prep 45 mins
Cook 35 mins
A pasta sauce without tomatoes.
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1⁄4 cup finely chopped fennel bulb
- 2 -3 tablespoons finely chopped fresh flat leaf parsley
- 1⁄2 teaspoon sea salt
- 1⁄2 cup extra virgin olive oil
- 4 cups finely minced white mushrooms
- 1 lb ground beef
- 1 1⁄2 cups chicken stock (preferably homemade) or 1 1⁄2 cups beef stock (preferably homemade)
- 1 lb dried rigatoni pasta
- 3 tablespoons loosely packed fresh mint leaves
- 1⁄2 cup fresh ricotta
- Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
- Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
- Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
- Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
- Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
- Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
- Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
- Cook, stirring often, until al dente.
- Drain pasta and transfer to the saute pan with the sauce.
- If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
- Finely chop the mint and add to the pasta with the remaining parsley.
- Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.