Classic Ragu of Tomato, Beef, Pork and Veal Served over Rigatoni

Serves 4

This is a classic, but not without cause. There are few more satisfying meals than a heaping bowl of pasta and creamy meat sauce enjoyed with the likes of a great Italian Chianti. Thus the 2004 Colli Senesi Chianti inspired me to my ultimate indulgence.

You'll need the following items:

1 large Saucepot (for sauce)
1 large pasta pot, with colander for draining

3 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, sliced
2 carrots, peeled and chopped,
1/ yellow onion, coarsely chopped
1 stalk celery, chopped
1/2 lb ground beef
1/4 ground pork
1/4 ground veal
1 Tbsp sugar
1 c milk
2 cans San Marzano brand crushed tomatoes
1 and 1/2 c beef broth
1Tbsp salt and of 1 Tbsp pepper
2 tsps fresh oregano
1 tsp rosemary
7-8 basil leaves, torn
1 Tbsp. white wine
1 Tbsp tomato paste
2 packages De Cecco Rigatoni pasta
grated Parmesan cheese

Heat oil and butter to medium heat and add garlic cook for 2- to 3 minutes until fragrant. Add onion, celery, and carrot, turn heat to medium-low and cover. Sweat the vegetables for about 7 minutes until beginning to appear translucent. Add 1 tbsp salt and pepper and a Tbsp plus 1 tsp of flour. Stir to distribute evenly and add meats. Break up with wooden spoon and brown. Add 1 Tbsp. sugar and herbs. Then add 1 c milk and 1 Tbsp white wine. Simmer for 10 minutes. (This may sound odd, but the sugar and milk will later temper the acidity found in the tomatoes and will result in a more balanced flavor in the finished product). Add tomatoes, beef broth, 1tbsp tomato paste. Bring to boil and then reduce heat and simmer for at least an hour.(The more simmering time, the better).

Next. Taste sauce and put water on in a separate pot to boil (for pasta). Salt water. Bring to boil . When at rolling boil add pasta and cook according to package directions. In pot with sauce, add 1/2 c heavy cream. Bring again to a simmer (but not a boil) and remove from heat. Stir, and season to taste.

Set aside.

When pasta is done. Remove from heat, drain all but 1/4 c. cooking liquid and add sauce to coat. (Reserving the pasta cooking liquid increases the starch level in the water and will help the sauce to adhere to the pasta when eaten).

PRESENTATION:
Serve generous portions of pasta and sauce in shallow bowls. Top with grated parmesan cheese and 2-3 fresh basil sprigs. Enjoy!

Recipe created and submitted by Holley Browning.