Serves 2 to 3
Recipe Ingredients:
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 1 carrots, finely chopped
- 1 celery ribs, finely chopped
- 1 1/2 garlic cloves, minced
- 1⁄4 pound ground chuck
- 1⁄4 pound ground pork
- 1 ounce pancetta or 2 slices bacon
- 1/2 (3-ounce) can tomato paste
- 1⁄4 cup white wine
- 1⁄4 cup whole milk
- 1 teaspoons fresh thyme leaves Salt and pepper to taste
- 4 ounces rigatoni or another type
- pasta, cooked according to package directions
- Parmesan cheese
- Fresh thyme sprig or basil for garnish
Recipe Directions:
Melt butter with olive oil in a medium-sized saucepan or small Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic, and sauté 5 minutes or until vegetables are tender. Stir in all three meats; cook, stirring often, for 5 minutes or until beef and pork crumble and are no longer pink.
Stir in tomato paste, wine, milk, and thyme; add salt and pepper to taste. Bring mixture to a boil; reduce heat to low, and simmer, stirring occasionally, 1 to 1 1⁄2 hours. Toss with hot cooked pasta. Sprinkle with cheese, and garnish with chopped basil or fresh thyme.
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