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Ingredients
- enhanced by adding small pieces of dried mushrooms, a few slices of truffle or
- Extra virgin olive oil
- 1/2 yellow onion, chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 pound sweet Italian sausage, removed
- from casings
- 1 pound ground beef (not lean)
- 1 1/2 cups dry white wine
- 1 cube beef bouillon dissolved in 2
- cups simmering water
- 1 1/2 ounces dried porcini mushrooms
- rehydrated in 3 cups lukewarm water
- 1/3 cup heavy cream
- 1 pound rigatoni
- 3/4 cup freshly grated
- Parmigiano-Reggiano cheese
- 1. Add enough oil to a very large, deep
- saute pan to coat the bottom with a thin film and place over medium high heat.
- When the oil shimmers, add the onion, carrots and celery and saute, stirring to
- coat with oil, until glassy and just tender, about 5 minutes. Season lightly as
- they cook. (If the pan does not have much room for the meat, pour vegetables
- into a bowl near the stove, and return the pan to the heat; otherwise, leave
- them in the pan.)
- 2. Add the sausage and beef to the pan, breaking it into
- walnut-size pieces. Brown the meat well, adjusting the heat so the meat does
- not stew.
- 3. Pour in the wine and keep at a rapid simmer
- until the pan is almost dry. Then pour in 1 1/ 2 cups beef bouillon and lower
- the pasta is almost done, scoop out 1 cup of pasta water and keep it near the
View Full Recipe at CHEWING THE FAT
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