Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
- 1 cup White Onion, diced
- 1/4 cup Carrots, diced
- 1/4 cup Celery Stalks, diced
- 1 1/2 lb Ground Beef
- 1/4 cup Cento Double Concentrated Tomato Paste Tube
- 1 1/2 cups Cento All Purpose Chicken Broth
- 1/2 cup Heavy Cream
- 1 Cento Bay Leaves
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 1 lb Maurizio Rigatoni
- 1/4 cup Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat oil in a large stock pot over medium heat. Add onions, carrots and celery, sauté for 3 minutes. Add beef, tomato paste, salt and pepper, cook for 7 minutes. Mix in broth, cream and bay leaf, bring to a boil. Add tomatoes and again bring to a boil, then cover and reduce to a simmer, stirring occasionally and cook for 20-25 minutes. Meanwhile, cook pasta according to package instructions. Mix drained pasta with sauce until evenly coated, then drizzle pasta with remaining oil and basil. Serves 4-6.
