Rigatoni Bolognaise ala Emeril

by on February 4, 2014 » Add the first comment.
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Pancetta . Rendered
Carrot, celery, onion
Salt, pepper

Add ground beef and veal
Brown 15 minutes

Tomato paste

Good white wine to deglaze

Chicken broth to thin
Simmer an hour and a half

Add half and half and simmer 30 minutes

Serve hot over well drained sturdy pasta
Top with chiffonade basil and Parmesan cheese

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