|
Serves 4
Ingredients:
1 lb. Rigatoni
1 lb. Coarsely ground veal
1 Small onion or ¼ of a large one – diced
3 Slices Pancetta
½ Carrot – diced very small
1 Stalk celery – diced very small
3 Cups tomato sauce
2 Bay leaves
8 Tablespoons Mascarpone cheese
1 Tablespoon of oil
Splash of brandy
Parmigiano cheese - grated
Method:
In a large pot, begin to cook pasta according to package directions.
For the sauce:
In a sauté pan put the oil and pancetta and sauté for a minute but do not allow to crisp. Add in the diced onion and cook for approximately a minute. Add in the carrot, celery, bay leaves and meat and cook for a couple of minutes.
Remove the pan from the direct heat (open flame) and add the brandy. Return the pan to the stove burner and add the tomato sauce. Cook for about 2 -3 minutes and add the mascarpone cheese. Stir until the cheese has been incorporated into the mixture and allow to cook for another 3 minutes until the sauce has reduced and thickened.
Drain and plate pasta. Cover with sauce, sprinkle with Parmigiano cheese and serve hot.
|