"Meat Lovers' Sauce with Paccheri or Rigatoni"
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
Cooking tools:
- Colander
- Pot
- Skillet
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Can opener
- Serving bowl
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
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