Rigatoni in Bianco

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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