PENNE WITH MEAT RAGU
Steps:
- In a large Dutch oven heat 3 tbsp of the EVOO over medium heat. Add onion, carrot and celery and cook, stirring occasionally until golden brown, 12-15 minutes. Add tomato paste and cook, stirring constantly for 1 minute. Add tomatoes one at a time crushing them by hand, and adding any juice from the can. Season with pepper to taste. cover and reduce heat to low. Heat remaining 1 tbsp EVOO in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season them with pepper. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink about 7 minutes. Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind. Cover and simmer over low heat stirring occasionally for 2+ hours. Discard the rosemary, sage, bay leaves and cheese rind. Cook the pasta in a large pot of boiling, lightly salted water until al dente, then drain. Divide the pasta and top with ragu
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