Rigatoni with White Bolognese

Ingredients:

• 1/2 onion
• 2 carrots
• 1 stalk celery
• salt and pepper
• 1 lb Italian sausage
• 1 lb ground beef
• 1 1/2 cups dry white wine
• 1 cube beef bouillon disolved in 2 cups water
• 1 1/2 oz dried mushrooms, reconstituted with 3 cups water
• 1/3 cup heavy cream
• 1 lb rigatoni
• 3/4 cup Parmigiano-Reggiano cheese

Directions:

1. Saute onions. Season with salt and pepper. Add sausage and beef and cook through.
2. Add wine. Simmer at high heat until pan is almost dry. Add beef bouillon and do the same.
3. Add mushrooms and ~1 cup mushroom water. Cook until loose but not soupy, ~10 min.
4. Fold in cream and remove from heat.
5. Cook rigatoni. Add 1 cup pasta water to sauce. Combine rigatoni with sauce. Top with cheese.