Test Kitchen

Rigatoni with Veal & Onions


  • 2 cups yellow onion, rough chopped
  • 1 cup shallots, rough chopped
  • 1/2 cup leeks, sliced
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of thyme leaves, freshly chopped
  • 1/2 teaspoon of fresh rosemary leaves, freshly chopped
  • 1 pound of ground veal, crumbled
  • 1/2 pound ground lamb merguez, skin removed and crumbled
  • 3 garlic cloves, peeled and minced
  • 1 cup red wine
  • 1 cup of heavy cream
  • 1 cup half and half
  • 2 tablespoons tomato paste
  • 1 pound of rigatoni
  • 1 cup parmasean cheese, freshly ground
  • 1/2 cup chives, finely chopped

Making It

  • In a sauce pan add the heavy cream and half & half, bring to a boil and immediately lower to a medium heat, then reduce the liquid by 1/3, about 15 minutes, if you want to add some flavor add 1 sprig of rosemary and 3 sprigs of thyme, discard when done
  • Put a dutch oven over medium heat and add 1/4 cup of extra virgin olive oil, when the oil is hot add the onions and sautΓ© for 10 minutes, do not let brown. Add the meat and cook until pink is gone and add the garlic, cook for two additional minutes. Add a teaspoon of kosher salt and a half teaspoon of freshly ground pepper then add the wine and bring to a boil, add the cream sauce, tomatoes paste and bring to a boil again, then immediately reduce to a simmer and let reduce for 20-25 minutes or so, you can tell when the sauce thickens
  • Cook the pasta according to instructions in a heavily salted pot of water, but remove 3 minutes early as you will finish in the sauce
  • Add the pasta to the meat sauce and continue to cook for 4-5 minutes, remove from heat, mix in half the parmesan, season to taste, and plate, sprinkle the remaining cheese and chives on top and serve

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