Rigatoni With White Bolognese

Name: Rigatoni With White Bolognese
Yield: 4 servings
Ingredients: Extra virgin olive oil; 1/2 sweet onion, peeled and finely chopped; 2 medium carrots, peeled and finely chopped; 1 stalk celery, finely chopped; Sea salt; Freshly ground black pepper; 1 pound mild Italian pork sausage meat, removed from casings; 1 pound ground beef (not lean); 1 1/2 cups dry Italian white wine; 1 cube beef bouillon dissolved in 2 cups simmering water; 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water; 1/3 cup heavy cream; 1 pound rigatoni; 3/4 cup freshly grated Parmigiano-Reggiano cheese

Rigatoni With White Bolognese was pinched from <a href="http://cooking.nytimes.com/recipes/11111-rigatoni-with-white-bolognese" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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Extra virgin olive oil

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1/2 sweet onion, peeled and finely chopped

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2 medium carrots, peeled and finely chopped

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1 stalk celery, finely chopped

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Sea salt

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Freshly ground black pepper

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1 pound mild Italian pork sausage meat, removed from casings

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1 pound ground beef (not lean)

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1 1/2 cups dry Italian white wine

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1 cube beef bouillon dissolved in 2 cups simmering water

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1 1/2 ounces 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 cup freshly grated Parmigiano-Reggiano cheese

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