BARILLA AL BRONZO® MEZZI RIGATONI WITH TUSCAN RAGOUT

INGREDIENTS

• 1 box Barilla® Al Bronzo Mezzi Rigatoni
• 4 tablespoons extra virgin olive oil divided
• 1 white onion chopped
• 2 leaves fresh sage
• 1 sprig fresh rosemary
• 1 clove garlic gently pressed
• ¼ pound ground beef
• ¼ pound ground pork
• ¼ pound ground lamb
• ¼ cup red wine
• 4 fresh plum tomatoes
• 2 cups chicken stock
• Salt and black pepper to taste
• Romano cheese to taste grated

PREPARATION

1. 1. Bring a large pot of water to a boil
2. 2. Heat 2 tablespoons olive oil in a large skillet; add onion, sage, rosemary and garlic; allow the onion to sweat for 10 minutes over low heat
3. 3. Add beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan; deglaze with red wine and continue cooking until the liquid is reduced well; discard the rosemary, sage and garlic
4. 4. Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices; add to the meat sauce along with chicken stock; simmer until the liquid is evaporated; season with salt and pepper
5. 5. Cook pasta according to package directions; drain and toss with the sauce
6. 6. Finish with cheese and remaining olive oil