- A one pot wonder!
- Cozy and comforting
- Make ahead & freezer-friendly
- Packed with deep flavors
Let's get started!
1
In a 6-quart Dutch oven, brown the beef and Italian sausage in batches.
2
Cook the diced onions, carrots, and celery until softened. Then, add garlic and pancetta, and saute for another 2 or 3 minutes until fragrant. Add wine, deglaze, and reduce.
3
Add crushed tomatoes and bay leaves. Return meat to the pot. Simmer for 35 minutes until thickened. Meanwhile, cook rigatoni.
4
Finish the sauce with whole milk to balance out all the flavors.
5
Toss in the cooked rigatoni and stir to combine evenly.
6
Serve with freshly grated parmesan cheese. Enjoy!