Meat Lovers' Sauce with Paccheri or Rigatoni

{"handle":"meat-lovers-sauce-with-paccheri-or-rigatoni","title":"Meat Lovers' Sauce with Paccheri or Rigatoni","seoTitle":"Meat Lovers' Sauce with Paccheri or Rigatoni","image":"https://images.ctfassets.net/vmuke7sdou62/3KdAnzJlrUxjj6FU9PsPrG/b2ee213eb43b14ef00ac6fa3277df64b/Meat_Lovers-_Sauce_with_Paccheri_or_Rigatoni.jpeg","ingredients":"

• Salt
• 1 lb. paccheri or rigatoni
• 2 tbsp. olive oil
• ¼ lb. pancetta, finely chopped
• ½ small onion, finely chopped
• 3 cloves garlic, chopped or grated
• ½ lb. hot Italian sausage, casings removed
• ½ lb. ground beef
• Pepper
• 1 tsp. fennel seeds (about 1/3 palmful)
• 1 tsp. ground or dried sage (about 1/3 palmful) or 1 tbsp. fresh sage, chopped
• ½ cup red wine
• 1 can (14.5 to 15 oz.) crushed or diced tomatoes
• 1 cup beef stock
• Grated Parmigiano-Reggiano, for tossing and serving
• EVOO, for drizzling

","preparation":"

• Step 1 Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain.
• Step 2 Meanwhile, in a large skillet or saucepot, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the sausage and beef; season with salt, pepper, the fennel seeds, and sage. Cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add the wine and cook until absorbed, just a minute or two. Add the tomatoes and stock and simmer, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
• Step 3 Toss the pasta with the sauce, cooking water, and a fat handful of cheese. Drizzle with EVOO to taste. Serve and pass more cheese at the table.

","tags":"Rachael Ray Magazine","status":"Publish"}