Rigatoni with Four Meat Ragù

My husband’s favorite pasta dish is this one…half of what he loves about it is that every time we make it, we make it together. We open a bottle of wine, put on some music and start cooking! The four different meats; sausage, pancetta, ground beef and ground pork are cooked until very tender in a delicious tomato sauce. We have served this yummy pasta dish for many family and friend get-togethers…it’s always a huge hit.

Rigatoni with Four Meat Ragù
2 hot Italian sausages
2 mild Italian sausages
4 oz pkg diced Pancetta
1/2 lb ground beef
1/2 lb ground pork
salt & fresh ground pepper
1/2 teaspoon allspice
2 carrots, peeled & diced small
1 sweet onion, peeled & diced small
4 garlic cloves, peeled & minced
1/2 cup red wine
1 cup beef broth
28 oz crushed tomatoes
1 lb Rigatoni
fresh parsley
fresh Parmesan cheese

In a large deep skillet, crumble the sausages and start to brown on medium-high heat. Add in the pancetta and continue to cook for about 5-8 minutes; chopping the meat as small as possible. Add in the ground beef and ground pork and cook 8-10 minutes; again, chopping the meat as small as possible. Season with 1 teaspoon salt, fresh ground pepper to taste, and the allspice. Add in the diced carrots & onion and the minced garlic. Cook 5-8 minutes until carrots are tender. Pour in the red wine and the beef broth along with the crushed tomatoes. Bring to a simmer, put the lid on and cook on low a minimum of 20 minutes. Meanwhile, cook the Rigatoni as package directs; drain. Combine the Rigatoni with the Four Meat Ragù and top with fresh parsley and Parmesan cheese. Serve immediately. Makes 6-8 servings.



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