Rigatoni with White Bolognese

I found this recipe in the New York Times whilst on a business trip. When travelling, I love laying in the hotel bed on a Sunday, reading the paper, and finding treasures like this. Make sure you have time to make this dish without rushing; the flavour is well worth the time invested.

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1g or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Dinner:-

Ingredients:

• 1 red onion (finely diced)
• 2 medium carrots (peeled and finely chopped)
• 1 celery stalk (finely chopped)
• ¼ cup vinegar
• 6 good quality Italian pork sausages (removed from casings)
• 250 gm beef mince (not lean)
• 2 cups dry white wine
• 1 beef stock cube
• 1 tsp dried oregano
• 1 container dried porcini mushrooms (rehydrate in 2 ½ cups hot water)
• ½ cup thickened cream
• 6 x serves Fountain of Youth Lifestyle™ Tripeptide Collagen
• ½ cup freshly grated parmesan cheese
• Fresh parsley, salt and pepper
• 1 packet dried Rigatoni

Method:

1. In a heavy based pan, heat olive oil, add onion, celery, carrots stir until translucent, then add s & p, add sausages in walnut size pieces, then the mince, brown well.
2. Pour in the wine and reduce by about ½ then add the stock cube, now stir in the Fountain of Youth Lifestyle™ Tripeptide Collagen
3. Chop the rehydrated mushrooms keeping all the liquid, separate 1 cup of this liquid for the last step, add the mushrooms and stir well (don’t allow the sauce to get too dry) now remove from the heat and stir in the cream. Leave to the side.
4. Add any leftover mushroom liquid to the pasta water, bring to the boil, cook the rigatoni to just before al dente (it should still be firm) keep 1 cup of the pasta water for the sauce.
5. Drain the pasta, return to the pot, pour the sauce over top, fold it all together (add some mushroom liquid if needed)
6. Serve into bowls, top with, parmesan cheese and parsley.

*This pairs perfectly with warm grissini and an Italian Pinot grigio.