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 sauté 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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