(20 min prep, 1-2 hours cook)
Ingredients
Chopped meat (1.5-2lbs)
ground pork (1/2 lb)
tomato paste (6oz per 2lbs meat)
half and half (1 1/2 cups)
red cooking wine (half a bottle)
carrots (3 large)
celery (4 stalks)
yellow onion (2)
garlic (2 cloves)
olive oil
salt
pepper
Rigatoni Pasta (this will cover 2-2.5 lbs of pasta, so if you only make 1 lb you will have plenty left over! I think it is better after you freeze it and have it the second time!)
Skin the carrots. Dice the carrots, celery, and onion. If not using pre-chopped garlic, finely chop the garlic cloves.
Then, using a blender or food processor, put the carrots, celery, and onion into the blender and puree the ingredients so it turns into mush.
In a pot, turn heat on high, add a bit of olive oil on the bottom and the chopped garlic. Season with salt and pepper and sauté for 1-2 minutes. Then add the chopped meat and ground pork. Mix around and cook for about 2-3 minutes, then turn the heat down to medium. Add the vegetables from the blender. Season again with salt and pepper. Then cook and mix around until meat is fully cooked through. As the meat is cooking make sure you are breaking up the meat as best you can, you want it to be in as tiny pieces as possible when you put it over the pasta.
Once meat is cooked through, add the tomato paste and mix around so it is fully mixed into the meat. Then add the wine, let cook for 1-2 minutes. Then add the half and half. Mix around and cook on medium heat for 5 minutes. Then turn heat all the way down to a simmer, put a top on the pot, and cook for at least an hour, more is fine as long as it is on simmer heat. Stir occasionally (every 20 minutes is fine).
When you are 15 minutes from being ready to eat, heat a pot and boil water. Throw the pasta and cook.
When pasta is done and drained, scoop the meat sauce onto the pasta and mix all around. Top with grated cheese, serve and enjoy!
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