Rigatoni With White Bolognese

Steps

1. 1

   Add enough extra-virgin olive oil to a large, deep sauté pan to coat its base. Set the pan over medium-high heat and wait until the oil shimmers.

2. 2

   Add the onion, carrots and celery. Sauté for about 5 minutes, until glassy and just tender.

   Start 5-minute timer
3. 3

   Season the vegetables lightly with sea salt and freshly ground black pepper.

4. 4

   Add the sausage and ground beef. Break the meat into walnut-size pieces as you add it, then brown it well.

5. 5

   Pour in the white wine and keep it at a rapid simmer until the pan is almost dry.

6. 6

   Pour in 1½ cups of the prepared beef bouillon. Lower the heat to medium and simmer gently, uncovered, stirring now and then, until the bouillon is nearly gone.

7. 7

   While the sauce simmers, chop the rehydrated porcini into small pieces and reserve their soaking liquid.

8. 8

   Bring a large pot of salted water to a boil for the pasta.

9. 9

   Add enough reserved mushroom liquid to the meat sauce to cover the meat about halfway (about 1 cup), then add the chopped porcini.

10. 10

    Continue simmering until the sauce is loose but not soupy, about 10 minutes.

    Start 10-minute timer
11. 11

    Taste the sauce and adjust the salt and pepper; the source says it should be highly seasoned.

12. 12

    When the sauce reaches the desired consistency, fold in the heavy cream. Remove the pan from the heat and cover it.

13. 13

    When the pasta water is at a full boil, add the rigatoni and cook until it is still firm, but not hard, in the center.

14. 14

    When the pasta is almost done, scoop out and reserve 1 cup of pasta water.

15. 15

    Drain the pasta and return it to the pot.

16. 16

    Pour the sauce over the pasta and fold it in with a wooden spoon. The pasta should not be dry; add a little reserved pasta water or mushroom liquid to loosen it as needed.

17. 17

    Serve in one large bowl or individual bowls, passing the freshly grated Parmigiano-Reggiano at the table.