1 Medium carrot, finely diced
1 Celery stalk, finely diced
1 Clove Garlic, finely sliced
2 Tbl Butter
3 Tbl Olive Oil
500g Mince (I used beef, but you can use a combination of veal and pork Â if you like)
4 Slices Proscuitto, finely chopped (I used Bacon)
3 Tbl Tomato Paste
1 Cup Dry White Wine
1 Cup Milk
400g Tin Diced Tomatoes
1 Cup Beef Stock
500g Dried Rigatoni or pasta of your choice
Parmesan and Parsley to serve
InÂ a large pan, melt your butter and olive oil, then add your onion, carrot, celery and garlic and cook until the onions are translucent.
Add proscuitto or bacon and stir until cooked.
Add your mince and brown well.
Add tomato paste and stir to combine and cook for about 1 minute.
Add white wine, milk, tomatoes and stock. Â Bring to a boil, then turn down to a medium heat and cook for approx. 45 minutes until the sauce reduces and thickens.
While this is bubbling away, cook your rigatoni, being careful not to over-cook, we donâ€™t want mushy pasta. Â Drain well.
When your sauce has thickened, add the rigatoni and stir to combine.
Serve garnished with grated or shaved parmesan cheese.
Refrigerate or freeze left-overs to be used in the thermos for the kidâ€™s lunches.
Source: Â http://www.frillsinthehills.com