recipe rigatoni alla bolognese, rigatoni pasta, hamburger meat sauce

My Mother used to make this dish when I lived in Germany and unlike the other Italians, she also added green peas.
I have to say it added a special touch to it. Grazie MAMMA!

Ingredients: Rigatoni alla Bolognese

4 tablespoons extra-virgin olive oil and half a stick of Butter
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 large onions, finely chopped
1 8oz. can of green peas
1 pound lean ground beef
1 pound ground pork butt
2 cans of tomato puree.
Kosher salt and ground black pepper
Egg Tagliatelle or Rigatoni
Grated Parmigiano-Reggiano, as needed

Directions:
In a large, deep sauté pan, heat olive oil over high heat and add butter, carrots, celery, onions, and Peas and cook, keep stirring, until vegetables are lightly browned, about 6 minutes. Add pork and beef, cook until meat is lightly browned, about 5 minutes. Add a shot of Brandy or Red Wine

Add the Tomato Puree and continue to simmer very gently until sauce is very thick for about 2 Hours. Season, to taste, with salt and pepper, and serve over Egg Tagliatelle or Rigatoni sprinkled with Parmigiano-Reggiano. Enjoy

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