Rigatoni with White Bolognese


Olive oil
1/2 sweet onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
sea salt, to taste
1 lb pork sausage, removed from casing
1 lb ground beef
1 1/2 cups white  wine
2 cubes bullion, dissolved in 4 cups water
8 oz mushrooms, thinly sliced
1/3 cup heavy cream
1 lb rigatoni
3/4 cup fresh grated Parmesan cheese


Heat enough oil in a large saute pan to coat the bottom and begin heating on medium high heat. Add the onions, carrots and celery and cook until tender. Season with salt and pepper and add the sausage and beef and brown completely. Remove mixture from the pan and cook the mushrooms until liquid is released and beginning to brown.

Add the wine and simmer until pan is almost dry. Pour 1 1/2 cups of beef broth and lower the heat to medium. Add  1 cup of the broth extra and simmer for about 10 minutes. Taste for seasonings, fold in the cream and remove from heat and cover.

Add the rigatoni to a pot of boiling water and cook until pasta is almost done according to package  directions. Take out 1 cup of water and reserve. Drain the pasta  and return it to the pot.Pour sauce on top and fold in with a spoon. Add extra pasta water or broth if too dry.Serve in bowls and cheese on top.

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