Description

Not all Italian dishes are made with a red tomato sauce. This is one that isn't and is a delicious one that can be made and on your table in less than an hour. Serve it with a great salad and perhaps garlic toast.

Ingredients

• extra virgin oil
• 1/2 sweet onion, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 lb. mild Italian pork sausage meat, removed from casings
• 1 lb. ground beef (NOT lean)
• 1 1/2 c. dry Italian white wine
• 1 beef bouillon cube, dissolved in 2 c. simmering water
• 1 1/2 oz. dried porcini mushrooms, rehydrated in 3 c. lukewarm water
• 1/3 c. heavy cream
• 1 lb. rigatoni
• 3/4 c. freshly grated Parmigiano-Reggiano cheese

Steps

1. Add enough olive oil to coat the bottom of a large, deep saute pan; place over medium-high heat. When oil shimmers, add onion, carrots and celery; saute until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add sausage and beef to the pan, breaking it into walnut-size pieces; brown well.
2. Pour in wine, keeping at a rapid simmer until pan is almost dry; pour in 1 1/2 c. beef bouillon; lower heat to medium; simmer gently, uncovered, until bouillon is nearly gone, stirring occasionally.
3. Meanwhile, chop rehydrated porcini into small pieces, reserving the liquid.