Rigatoni Verdi alla Bolognese

Ingredients

1 lb rigatoni or pappardelle

1 lb ground beef or veal

6 tablespoons olive oil

4 oz butter

1 medium onion

1 carrot

1 stalk of celery

4 cloves garlic

1 lb Spicy Italian Sausage

2 cups white wine

6 oz tomato paste (diluted in stock)

2 cups chicken stock

Salt and pepper

Red pepper flakes to taste

8 tablespoons double (heavy) cream

Freshly grated Parmesan cheese

Cooking Instructions

Heat the oil and 4 oz (4 tablespoons) butter and add the minced onion, carrot, garlic and celery. Cook gently for about 10 minutes, then add the ground beef and sausage meat with skin removed and wine. Cook gently for another 10 minutes, stirring from time to time. Now add the tomato paste diluted in the stock. Stir in and add seasoning to taste. Cook gently for 1 ½ hours covered and uncovered, stirring occasionally.

Stir in the cream and when it has been absorbed by the sauce, remove from the heat and keep warm. Cook the pasta to al dente. Return the sauce to the heat and stir in remaining butter. Drain the pasta, turn into a heated serving dish and add the sauce. You can also serve without stirring in the sauce and only let the sauce sit in the middle of the drained pasta.