Bolognese Rigatoni

By kimvess

The mascarpone gives this a nice rich flavor (If you can not find mascarpone you can use cream cheese).

Ingredients

• 1 Tbsp. Olive Oil
• 1 lb. ground chuck
• 1/2 lb. bulk Italian sausage
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 Tbsp. garlic, chopped
• 1 can whole tomatoes (28 oz.)
• 1 cup red wine
• 1 cup whole milk
• 1/4 cup tomato paste
• 2 Tbsp. balsamic vinegar
• 1 tsp. kosher salt
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/2 tsp. red pepper flakes
• 1 lb. dry rigatoni
• 1/2 cup mascarpone
• 1 cup chopped fresh parsley
• salt and pepper to tast

Preparation

Step 1

Brown the chuck and sausage in oil in a large saute pan over medium-high heat (using a potato masher to 'crush' it in the pan as it brown). Drain the fat and return meat to pan.

Mince the onion, celery, carrot, and garlic in a food processor. Add to browned meat and cook until vegetables soften, 5 minutes.

Stir in the tomatoes, wine, milk, tomato paste, vinegar, and seasonings; reduce heat to medium-low, and simmer for 1 hour, stirring occasionally.

Cook the pasta according to package directions while the sauce simmers; drain.

Finish the sauce with mascarpone, parsley, salt and pepper. Serve over cooked rigatoni.