Rigatoni alla Bolognese with Creamy Parmigiano Fondue

This mouthwatering rigatoni pasta recipe is inspired by traditional recipes from the Emilia-Romagna region of Italy, where the local diet relies heavily on salami and cheeses. 

Ingredients

• Rigatoni  |  1 box

• Celery  |  1 stalk

• Carrot  |  1 

• Onion  |  1/2

• Italian Pancetta  |  4 oz

• Extra virgin olive oil |  2 tbs

• Ground beef (80% lean)   |  1 lb

• Ground pork  |  1/4 lb

• Dry white wine  |  1/2 c

• Tomato paste |  1/3 c

• Water  |  3 c

• Parmigiano-Reggiano cheese, grated  |  1/2 c

For the Cheese Fondue

• Heavy cream  |  1 c

• Parmigiano, grated  |  34 c

• Salt and white pepper  |  TT

Directions

• Boil heavy cream, stir in cheese and whisk until nicely melted. Season with salt and pepper, set aside.

• In a blender, process the vegetables and pancetta until they are finely ground.  

• Add the ingredients and olive oil to a medium sized pot and cook for 10 minutes over medium heat.  

• 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.  

• Cook for approximately 2 hours, the sauce should be thick, and the meat should be very tender. 

• Cook pasta according to package directions and drain.  

• Toss pasta with sauce and top with Parmigiano fondue.