Rigatoni with White Bolognese
INGREDIENTS
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Extra virgin olive oil
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1/2 yellow onion, chopped
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2 carrots, finely chopped
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1 celery stalk, finely chopped
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Sea salt
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Freshly ground black pepper
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1 pound sweet Italian sausage, removed from casings
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1 pound ground beef (not lean)
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1 1/2 cup dry white wine
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1 cube beef bouillon dissolved in 2 cups simmering water
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1 1/2 ounce dried porcini mushrooms rehydrated in 3 cups lukewarm water
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1/3 cup heavy cream
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1 pound rigatoni
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3/4 cups freshly grated Parmigiano-Reggiano cheese
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