Rigatoni with white Ragu

500g dry Rigatoni pasta
400g minced beef
100g smoked diced pancetta
3 tablespoons olive oil
50g salted butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
150ml white wine
200ml vegetable stock
250g Galbani Mascarpone
½ teaspoon freshly grated nutmeg
4 tablespoons chopped flat leaf parsley
100g freshly grated Galbani Parmigiano Reggiano
Salt and pepper to taste

A creamy and indulgent pasta dish by Italian celebrity chef Gino D'Acampo

In short	Serves: 4 people Cuisine: Italian Course: Main

Method

1 To make the white Ragu use a large saucepan, heat the olive oil and the butter and fry the onion, celery, carrot and pancetta for approximately 10 minutes on a moderate heat until softened and golden.

2 Add the beef and mix well allowing the minced meat to crumble. Cook, stirring frequently, until the meat has browned. Approximately 10 minutes.

3 Pour in the wine and cook until evaporated. Season with salt and pepper and add the stock.

4 Lower the heat and simmer, without the lid on, for 30 minutes. Stir occasionally.

5 Mix in the mascarpone, parsley and nutmeg and allow to rest for 10 minutes.

6 In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente.

7 Drain and add immediately to the sauce.

8 On a high heat, mix the white Ragu and the pasta together with a wooden spoon for approx 1 minute.

9 Serve immediately with plenty of grated Galbani Parmigiano Reggiano on top.

Find out more about saucy Gino D'acampo in the allaboutyou interview right here.