Rachael's Meat Lovers' Sauce with Paccheri or Rigatoni

by Rachael Ray 3:00 AM, February 5, 2018

Aired February 5, 2018

Serves 4 to 6

1 pound paccheri or rigatoni
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
¼ pound pancetta, finely chopped
½ small onion, finely chopped
3 cloves garlic, chopped or grated
½ pound hot Italian sausage, casing removed
½ pound ground beef
Salt and pepper
1 teaspoon fennel seeds (about 1/3 palmful)
1 teaspoon ground or dried sage (about 1/3 palmful) or 1 tbsp. fresh sage, chopped
½ cup red wine
1 can (15 oz.) crushed or diced tomatoes
1 cup beef broth
Grated Parmigiano-Reggiano, for tossing and serving


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

In a large skillet or saucepot, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring often, until softened, about 3 minutes. Add the sausage and beef; season with salt, pepper, the fennel seeds and sage. Cook, stirring occasionally and breaking the meat up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add the wine and cook until just absorbed, 1 to 2 minutes. Add the tomatoes and broth and simmer, stirring occasionally, until the sauce thickens, 10 to 15 minutes.

Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain.

Toss the pasta with the sauce, reserved cooking water, and a fat handful of cheese. Drizzle with EVOO to taste. Serve and pass with more cheese at the table.

From Rachael Ray Every Day, February 2017


Umami Meat Sauce and Spaghetti

Winter-Spiced Meat Sauce with Pasta Ribbons

Mamma Leone-Style Meat, Spinach and Sausage Lasagna



Around the Web