Rigatoni Dragged with Florentine Meat Ragu
|For the ragu|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Small, finely minced to make 1 cup|
|Carrot||1 Small, minced to make 1/2 cup|
|Stalk celery||1 Small, minced to make 1/2 cup|
|Fresh rosemary sprig||1 Small, chopped to make 2 tablespoon|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and minced|
|Ground beef chuck||1 Pound|
|Chicken livers||4 , finely minced|
|Red wine||1 Cup (16 tbs) (Such As Chianti Classico, Medium Bodied)|
|Ripe tomatoes/3 canned plum tomatoes||2 Large, peeled and minced|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Crushed red pepper||1 Pinch (A Small Pinch)|
|Grated lemon zest||1⁄4 Tablespoon (Of 1/2 Lemon)|
|Chicken broth/Canned low-sodium broth||2 1⁄2 Cup (40 tbs)|
|For completing the recipe|
|Coarse salt||1 Tablespoon|
|Rigatoni pasta/Penne||1 Pound (Dried Ones)|
|Unsalted butter||2 Tablespoon|
|Freshly grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs)|
Heat the oil in a medium saucepan over medium heat.
As soon as the oil is nice and hot, add the onion, carrot, and celery, and cook, stirring, until the vegetables begin to soften, about 5 minutes.
Add the rosemary, parsley, and garlic, and stir until the mixture has a nice golden color, 3 to 4 minutes more.
Raise the heat to high.
Add the beef and the chicken livers and cook, stirring from time to time and breaking up the meat with a wooden spoon, until the meat is golden brown, 10 to 12 minutes.
Add the wine and stir until half of it has evaporated.
Add the tomatoes, nutmeg, red pepper flakes, and lemon zest.
Season with salt.
Add 2 cups of the chicken broth and bring to a fast simmer.
Reduce the heat to very low, partially cover, and simmer, stirring from time to time, until the ragu has a rich brown color and dense consistency, about 2 hours.
If the sauce reduces too much, add a little more broth.
Taste, adjust the seasoning, and set aside until ready to use.
The ragu can be prepared several hours or a few days ahead.
Bring a large pot of water to a boil over high heat.
Add the coarse salt and the rigatoni and cook, stirring occasionally with a wooden spoon, until the pasta is tender but still firm to the bite.
Scoop up and reserve 1 cup of the cooking water.
Meanwhile, reheat the ragu in a large skillet over medium heat.
Drain the pasta and place it in the skillet with the ragu.
Add the butter and about half of the Parmigiano and stir, dragging the pasta and the sauce together to combine.
(Add just a little of the reserved pasta water if the sauce seems too dry.) Taste, adjust the seasoning, and serve with the remaining Parmigiano.