rigatoni with meat sauce

 

Ingredients (serves 4)
• 350 g rigatoni
• 150 grams of lean minced lean beef
• 50 g of chopped pork loin
• 50 grams of lean veal chopped
• 30 g of sausage
• 1 onion
• 1 bunch of basil
• 1 sprig of rosemary
• 2 sage leaves
• 1 bunch of parsley
• 1 / 2 clove of garlic
• 1 bay leaf
• 2 tablespoons extra virgin olive oil
• 250 grams or 100 grams of ripe tomatoes. of bald
• 1 / 2 cup of red wine
• 2 tablespoons grated Parmesan cheese
• salt and pepper

preparation

To blanch the tomatoes in boiling water, drain, remove skin, seeds, water them, and chop coarsely.

Peel the onion and garlic, wash, dry and chop. Clean the basil, parsley, rosemary, sage, wash, dry and chop.

In a saucepan with the oil to soften the chopped onion, garlic and herbs without leaving it brown. Add the beef, pork and veal minced, crumbled sausage, bay leaf and fry the meat over high heat, stirring well and making color with a wooden spoon, then pour the red wine and let it evaporate into focus lively.

  Now add the tomatoes roughly chopped, a pinch of salt and freshly ground pepper and continue cooking over medium heat for about 1 hour.

  Cook the pasta in boiling salted water.

Pour the sauce into a large pan, add the rigatoni al dente and drained 'shuffling', ie make them cook for a few minutes, add butter and grated Parmesan cheese.