Rigatoni with white Ragu

Name: Rigatoni with white Ragu
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 3 table spoons olive oil; 50g salted butter; 1 onion (Finely Chopped); 1 celery stick (Finely Chopped); 1 carrot (Finely Chopped); 100g smoked diced pancetta; 100g minced pork; 100g minced lamb; 200g minced beef; 150ml white wine; 200ml veg stock (or any stock you have!); 250g mascarpone cheese; 1/2 teaspoon freshly grated nutmeg (We used dried); 4 table spoons chopped fresh parsely; 500g rigatoni pasta; 100g grated pecorino romano (to serve)

katie

Prep 25 mins25m

Cook 1 hr1h

Serves 4

A great pasta dish with loads of flavour - very impressive to cook for friends

↬ Adapted from Gino D'Acampo

Ingredients

3 table spoons olive oil
50 g salted butter
1 onion (Finely Chopped)
1 celery stick (Finely Chopped)
1 carrot (Finely Chopped)
100 g smoked diced pancetta
100 g minced pork
100 g minced lamb
200 g minced beef
150 ml white wine
200 ml veg stock (or any stock you have!)
250 g mascarpone cheese
½ teaspoon freshly grated nutmeg (We used dried)
4 table spoons chopped fresh parsely
500 g rigatoni pasta
100 g grated pecorino romano (to serve)

Instructions

Keep screen awake

1
Heat oil and butter in a large pan and fry the onion, celery, carrot and pancetta for about over a high heat
2
Add pork, lamb and beef - mix well. Cook, stirring frequently, for or until meat has browned
3
Pour in wine and cook until evaporated. Season and add stock. Lower the heat and simmer uncovered, for a minimum of - the longer the better. We left ours for cc . Stir every now and then
4
Mix in the mascarpone, nutmeg and parsley and allow to rest for
5
Meanwhile cook the pasta in a large saucepan. Once cooked, drain and add the sauce immediately. Mix over a high heat for
6
Serve immediately with plenty of Peccorino on top

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