Hi All! This recipe was inspired by a dish made in a 5-Star Restaurant I used to work in back in L.A. Of course their dish was cooked for hours and made with more sophisticated ingredients, but this recipe is simply gourmet and can be made in under 35 minutes! Score! 😊
It’s a lovely Fall/Winter dish and will be gone before you know it. You might want to double the batch for a large family, but you may need some EXTRA large pots and pans.
The secret to this dish is the ground pork. This is the key ingredient that makes each bite sort of melt in your mouth. 😋 I also highly recommend freshly chopped rosemary. The flavor component will not be the same.
Have fun with this recipe y’all and make it your own. You can always add more wine, cream, parm, garlic, etc..
This recipe will now be a staple in my household and I’m so happy I captured the ingredients & steps to share with you.
1 box of Rigatoni pasta
1 tablespoon butter
1 tablespoon olive oil
1lb ground beef
1lb of ground pork
2 tablespoons chopped fresh rosemary
Optional 1/4 tspn chopped sage & thyme or dry can work -1/8 tspn.
(2) 24 oz jars of marinara sauce (Any brand)
1 tablespoon white sugar
1 cup red wine
1 cup diced red onion
1/8 tsp ground nutmeg
1 garlic clove minced
1 cup heavy cream
1/2 cup fresh Parmesan cheese
Salt and pepper to taste
Italian Bread loaf
In a large pot boil water and season with salt.
In a sauce pan add the butter and olive oil. Sauté the onion until translucent. Add in the clove of garlic and sauté 1 more minute.
In the meantime, add in your rigatoni to the pot of boiling water.
To your sauce pan, add in the ground beef and pork cooking and breaking down until there is no more pink. Drain any excess fat. I typically leave in a little bit, so it’s not too dry. A little far is good.
Next, add in the chopped rosemary. (You can also add in a little thyme and sage if you have some on hand.) Season with a pinch of salt, ground pepper, and freshly grated pepper.
Toss together and pour in the red wine. You can always add more, but this is a good base. Let the alcohol cook off on medium heat for 5 minutes.
Keep an eye on your pasta and drain when ready.
Next, to your saucepan pour in the tomato sauce. Add in the sugar and stir. Bring sauce to a boil and then reduce the sauce down on low heat for about 20 minutes placing a lid over top. You want the ragu to thicken up. At this point you might want to taste the sauce and add more salt if needed, nutmeg, or even wine. If you add more wine just cook for another 5 minutes.
Lastly, pour in the heavy cream and stir cooking for about a minute. Add the completed ragu to the drained pasta stirring to coat. Sprinkle in the fresh Parmesan. Stir and let the pasta absorb for another 5 minutes. Serve hot with buttered Italian Bread.