1/2 cup freshly grated Parmesan cheese plus extra for serving
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, carrot, and celery to the pot and cook, stirring often, until vegetables soften a bit, about 5 minutes.
Add the pork, garlic, oregano, parsley, basil, 1 tsp salt, and 1/2 tsp black pepper to the pot and cook, while breaking up the pork, until pork is browned, about 5 minutes.
Add the tomatoes to the pot and cook, while breaking up the tomatoes, until the tomatoes soften and begin to break down, about 5 minutes.
Pour the milk into the pot the use a wooden spoon or spatula to scrape any stuck on bits from the bottom of the pot.
Reduce the heat to low and simmer, stirring occasionally, for about 1 hour or until sauce is very thick.
Prepare rigatoni according to package directions then drain the pasta reserving about 1/2 cup of the pasta water.
Stir the cooked pasta and Parmesan cheese into the sauce until well combined. Stir in a little of the reserved pasta water until you reach a desired consistency.
Season with additional salt & pepper to taste and serve with extra freshly grated Parmesan cheese on the side.
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