Rigatoni in Bianco

DIRECTIONS

• 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.