3/4 pound ground veal
1/3 cup diced carrot
1/3 cup diced onion
1/3 cup diced celery
8 cloves garlic, diced
fresh-ground black pepper
one small can crushed san marzanos
one bay leaf
one tablespoon tomato paste in a tube
2/3 cup falanghina wine
2/3 cup whole milk
2/3 cup veal or chicken stock
1/3 cup grated parmigiano reggiano
1/2 pound rigatoni
Sautee the carrot until it is nice and soft.
Add the onions, garlic, and celery, and plenty of nuttemegge and black pepper. Sautee until all the vegetables are caramelizing nicely.
Add the tomato paste.
Continue to sautee until it is well-incorporated
Nice ground veal.
Add the veal and sautee while breaking it up well, until it is fully cooked and starting to brown.
Deglaze with the wine, turn up the heat, and reduce until all the alcohol is gone, and most of the added liquid is gone. Salt to taste at this point.
Add the milk and continue to reduce until it is nice and thick.
Add the stock, tomatoes, and bay leaf, bring to a boil, and then simmer on low for hours with the lidde offe to allow mucho reductionae, stirring occasionally to prevent burning on the bottom.
Done!! This was after about three hours and 45 minutes.
Boil the rigatoni in salty water until it is super molto al dente, pour about 3/4 cup of pasta water into the sauce, and then add the drained pasta, finishing it on medium high heat with gentle stirring for about two minutes. Then turn off the heat, add the cheese and some basil, and stir gently to incorporate.
Plate, sprinkle, grate, and eat! Rigatoni is a great pasta for this kind of sauce, as it nicely filles the lumen.