Garganelli With Ragù Antica Recipe
"This recipe is by Frank Bruni and takes 2 to 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food...."
INGREDIENTS
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4 tablespoons extra virgin olive oil
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1/2 cup diced onion
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1/4 cup diced peeled carrot
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1/4 cup diced celery
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1/4 cup tomato paste
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Two 28-ounce cans whole peeled tomatoes, with their juice
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Sea salt
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black pepper
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8 ounces ground beef
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8 ounces ground pork
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8 ounces ground veal
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8 ounces chicken livers, minced or puréed in a food processor
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1 sprig rosemary
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1 sprig sage
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2 bay leaves
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Parmigiano-Reggiano rind, about 2 by 4 inches, optional
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1 pound garganelli or other tube-shaped pasta
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