This beautiful dish—inspiredby recipes from the Emilia-Romania region of Italy—features a mouthwater

This beautiful dish—inspiredby recipes from the Emilia-Romania region of Italy—features a mouthwateringcreamy Bolognese sauce that’s perfect for a chilly fall night.  Rigatoni with Creamy Bolognese and PeasIngredients1 box Rigatoni1 celery stalk1 carrot ½ onion 4 ounces Italian Pancetta 2 tablespoons extra virgin olive oil 1 pound ground beef 80% lean ½ pound ground pork ½ cup dry White wine 1/3 cup tomato paste 3 cups water ½ cup Parmigiano-Reggiano cheese, grated 3/4cup heavy cream1 cup peasPreparation1. In a blender, process the vegetables and pancetta until finely ground.2. Add the ingredients and olive oil to a medium sized pot and cook for 10 minutes over medium heat3. Add meat and brown well, about 15 minutes. Deglaze with the white wine; evaporate completely then cover with water. Add tomato paste and bring sauce to a simmer. 4. Cook for approximately 2 hours, the sauce should be thick, and the meat should be very tender. Add peas, cook three minutes, add heavy cream, bring to boil.5. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions and drain. 6. Toss pasta with sauce then remove from heat and add the cheese.Recipe and Photo Credit: Lorenzo Boni -- source link

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