Rigatoni In Bianco

1. 1

   Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.

2. 2

   Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.

3. 3

   Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.

4. 4

   Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.

5. 5

   Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.

6. 6

   Taste and add more salt if necessary; set aside over low heat while you cook the pasta.

7. 7

   Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.

8. 8

   Cook, stirring often, until al dente.

9. 9

   Drain pasta and transfer to the saute pan with the sauce.

10. 10

    If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.

11. 11

    Finely chop the mint and add to the pasta with the remaining parsley.

12. 12

    Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.

* Per serving · 4 servings · Values may vary.