Rigatoni alla Bolognese
3 stalks celery, chopped fine
2 medium carrots, chopped fine
4 cloves garlic, minced
2 medium onion, chopped fine
4 oz. (about 5 strips) good quality-bacon bacon, cut into ½ in. pieces
1 lb. good-quality ground beef
1 lb. Italian sausage, hot or mild, ground or removed from casing
2 Tbs. Italian seasoning
2 (28 oz.) whole peeled canned tomatoes, San Marzano if available
1 (6 oz.) can tomato paste
2 Tbs. sugar
1 c. red wine
1½ c. beef broth
1 Tbs. kosher salt
1 Tsp. freshly ground black pepper
1 c. half-in-half, heavy cream or milk
1 lb. thick-cut egg (like pappardelle) or tube-shaped pasta
S & P to taste
½ c. Parmigiano Reggiano, plus more for garnish
Chopped fresh parsley, for garnish
Cook the meat and veggies. In a large, heavy bottomed saucepan, cook the bacon over medium heat. When it starts to get crispy, drain off half the fat. Add the veggies and sauté until tender, about 5 minutes. Add both meats and sauté until brown. Mix in the tomatoes, Italian seasoning, sugar, and tomato paste, breaking up the tomatoes slightly.
Add liquids and leave to simmer. Stir in the red wine and the beef broth, and simmer over medium-low heat for 1.5-2.5 hours. At this point, the sauce will have thickened and reduced by almost half. Add the half-and-half, salt and pepper, and simmer over low heat for 20-30 minutes more. Salt and pepper to taste.
Cook the pasta, add sauce, and garnish. Meanwhile, cook the pasta in salted boiling water until al dente. Drain in a colander and return to pot over low heat. Ladle in a few cups of Bolognese sauce, stirring to coat the pasta. Add more sauce as desired. Stir in Parmesan cheese. Remove from heat and pour into serving dish. Top with chopped fresh parsley and more Parmesan
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I cooked this Sunday and it was awesome. It smells so good cooking, you'll want to eat it on the spot.