Rigatoni Bolognese With Herby Whipped Ricotta
Add 8 cloves roughly chopped garlic and olive oil to a large Dutch oven.
1
Cook on medium low heat for 3 minutes. Be careful not to burn the garlic.
2
Add 4 (28 ounce) cans San Marzano tomatoes and stir.
3
Add 8 basil leaves. Simmer on low for 30 minutes uncovered.
4
Meanwhile in a large Dutch oven or pan heated over medium heat melt 3 tablespoons butter.
5
Add 1 large finely chopped white onion. Sauté for 10 minutes until soft and caramelized.
6
Remove the onion from the pan into a bowl. Set aside.
7
Add 2 pounds ground beef and 2 pounds mild Italian pork sausage removed from the casing to the pan. Turn onto medium high heat.
8
Break up the meat as it cooks into small pieces.
9
Once the meat is almost fully cooked, add 1 bottle of good quality red wine.
10
Add the sautéed onion and 1 1/2 cups finely shredded carrot into the meat mixture.
11
Blend the simple tomato sauce with an immersion blender until smooth.
12
Add the meat mixture into the tomato sauce.
13
Add 3 bay leaves and stir to combine. Simmer on low uncovered for a minimum of 4 hours. Preferably 8 hours.
14
After the sauce has cooked, skim off the top layer of grease with a ladle. Season with 1 tablespoon salt.
15
Add 2 tablespoons brown sugar and 1/2 cup heavy cream and stir to combine. You can also add a pinch of red pepper flakes if desired. Cook for 10 min.
16
To make the whipped ricotta place the ricotta into a food processor and blend for 30 seconds.
17
The ricotta should be whipped and fluffy.
18
Add 2 garlic cloves. 4 leaves of basil and 1 teaspoon salt and blend until smooth. About 20 seconds.
19
To cook the pasta bring a large pot of water to a boil and add 2 tablespoons salt.
20
Add your desired amount of rigatoni pasta and cook to package directions.
21
Reserve 1/2 cup pasta cooking water.
22
Add the pasta and sauce to a pan and toss to combine. Add pasta water if needed to thin the sauce.
23
Serve the pasta in a serving bowl and top with whipped ricotta cheese, Parmesan, fresh basil and red pepper flakes.
24
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