Ragu Bianco

Instructions

1. In a large pot cook the rigatoni according to package instructions for al dente. Drain and set aside.
2. To begin the sauce, add the dried porcini mushrooms and 1 cup of hot boiling water to a bowl and stir. Let the mushrooms sit in the liquid for at least 30 minutes or until the mushrooms are soft.
3. Next, heat olive oil in a large pot saucepan over medium heat.  Add the veal and cook, breaking it up until browned. USDA recommends ground veal be cooked to an internal temperature of 160 degrees F.
4. Add more oil if needed, and the onion, carrots, celery, garlic, sage, rosemary, salt, and pepper to the veal. Cook for about 6-8 minutes.
5. Next, stir in the chopped rehydrated mushrooms and 1/2 cup of their liquid and cook for 3 minutes.
6. Pour in the white wine and let the mixture simmer for 5 minutes.
7. Add the beef broth and bay leaf, and cook covered (stirring occasionally) for 30- 40 minutes until the veggies are soft and the flavors blend. The mixture should be moist but not soupy.  (If it’s dry add more beef broth as it cooks.)
8. Remove the lid and the bay leaf, and stir in the half-and-half. Simmer on low for 5-6 minutes.
9. Stir in the grated Parmesan cheese and parsley.
10. Finally, fold the cooked rigatoni into the ragu sauce. Serve with more grated Parmesan cheese and parsley.

Notes:

Don’t rush the sauce.  Let it simmer until the veggies are soft and the flavors marry together.

If preferred, use other mushrooms like shitake, cremini, white button etc.  Chop them up finely and cook them in the sauce until they become tender.

You want the sauce to cling and coat the noodles but not be soupy.  Add some extra beef broth if the sauce needs thinning.  If the sauce is too thick simmer uncovered until some of the liquid evaporates.