Creamy Rigatoni with Pork & Beef Ragu

1. Sauté vegetables

Begin by heating a generous drizzle of extra virgin olive oil in a large, deep sauté pan over medium heat. Once the oil is warm, add the finely chopped onion, carrots, and celery. Sprinkle these vegetables with a pinch of sea salt and some freshly ground black pepper. Sauté them for about five minutes until they are softened and fragrant.

2. Cook meats

Next, add the mild Italian pork sausage meat and ground beef to the pan. Use a wooden spoon to break the meats into small pieces as they cook. Allow them to brown thoroughly, which will take several minutes. Browning the meat enhances its flavor and gives the ragu a depth that is essential for a rich, hearty sauce.

3. Add wine and bouillon

Once the meat is well-browned, pour in the dry Italian white wine. Let it simmer until almost all of the liquid has evaporated. This will concentrate the flavors and add a subtle acidity to balance the richness of the meat. Then, add the dissolved beef bouillon to the pan and continue to simmer until the liquid is nearly gone.

4. Add mushrooms

While the sauce is simmering, chop the rehydrated porcini mushrooms and reserve the soaking liquid. The mushrooms add an earthy depth to the sauce, while the liquid will be used later to enhance the flavor further.

5. Simmer sauce

Add the reserved mushroom liquid to the sauce and let it simmer gently for about ten minutes. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Then, fold in the heavy cream, which will give the ragu a luxurious, creamy texture. Remove the pan from the heat and cover it to keep warm.

6. Cook rigatoni

In a large pot, bring salted water to a boil. This will be used to cook the rigatoni. Add the rigatoni to the boiling water and cook until it is firm to the bite, or al dente. This should take about 10-12 minutes, but refer to the package instructions for exact timing. Before draining the pasta, scoop out a cup of the pasta water and set it aside. Drain the cooked rigatoni and return it to the pot.

7. Combine pasta and sauce

Pour the creamy ragu sauce over the pasta, folding it in gently to coat each piece of rigatoni thoroughly. If the sauce is too thick, use some of the reserved pasta water or mushroom liquid to loosen it until it reaches your desired consistency.

8. Serve

Serve the rigatoni with pork and beef ragu in individual bowls, and pass the freshly grated Parmigiano-Reggiano cheese at the table for everyone to sprinkle on top. Enjoy this comforting, flavorful dish with family or friends.