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Rigatoni Bolognese

"If you like real down-home Italian cooking, then you'll love this traditional pasta dish!"
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lg. onion chopped
  • 1 celery stalk chopped
  • 2 med. carrot chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground beef chuck
  • 1/2 lb. Italian sausage
  • 1 c. half and half or whole milk
  • 1 c. chicken broth
  • 1 T. white wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Dried Italian seasoning crushed
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 lb. rigatoni
  • Grated Parmesan, Romano, or Asiago cheese (optional)
  • fresh oregano (optional)

Instructions

  • In 12-inch skillet heat 2 tablespoons olive oil over medium-high heat. Add onions, celery, carrots, and garlic, sauté until tender, about 8 minutes.
  • Add ground beef and Italian sausage, stirring frequently and breaking up any large lumps, cook until meat is no longer pink, about 10 minutes. Drain off fat.
  • Add half & half. Bring to boiling. Reduce heat, simmer, uncovered, 5 minutes or until half & half is nearly evaporated.
  • Stir in chicken broth and white wine vinegar. Return to boiling. Reduce heat, simmer uncovered, 15 minutes or until liquid is nearly evaporated.
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, pepper and salt. Bring to boiling. Reduce heat, simmer un-covered, 5 minutes or until thickened.
  • Meanwhile, cook rigatoni according to package directions. Drain. Serve Bolognese sauce over rigatoni. Sprinkle with cheese and garnish with fresh oregano.