Ingredients
The following ingredients have 5 Servings
- 1 pound paccheri or rigatoni
- 2 tablespoons extra-virgin olive oil (EVOO)
- plus more for drizzling
- ¼ pound pancetta
- finely chopped
- ½ small onion
- finely chopped
- 3 cloves garlic
- chopped or grated
- ½ pound hot Italian sausage
- casing removed
- ½ pound ground beef
- Salt and pepper
- 1 teaspoon fennel seeds (about 1/3 palmful)
- 1 teaspoon ground or dried sage (about 1/3 palmful) or 1 tbsp. fresh sage
- chopped
- ½ cup red wine
- 1 can (15 oz.) crushed or diced tomatoes
- 1 cup beef broth
- Grated Parmigiano-Reggiano
- for tossing and serving
Instruction
- Bring a large pot of water to a boil for the pasta
- In a large skillet or saucepot, heat the olive oil, two turns of the pan, over medium-high
- Add the pancetta and cook, stirring often, until the fat renders, about 2 minutes
- Add the onion and garlic and cook, stirring often, until softened, about 3 minutes
- Add the sausage and beef; season with salt, pepper, the fennel seeds and sage
- Cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned and cooked through, 5 to 7 minutes
- Add the wine and cook until just absorbed, 1 to 2 minutes
- Add the tomatoes and broth and simmer, stirring occasionally, until the sauce thickens, 10 to 15 minutes
- Salt the boiling water and add the pasta
- Cook until 1 minute shy of the package directions
- Reserve 1 cup of the cooking water, then drain
- Toss the pasta with the sauce, reserved cooking water, and a fat handful of cheese
- Drizzle with EVOO to taste
- Serve and pass with more cheese at the table
- From Rachael Ray Every Day, February 2017
