1 SPANISH ONION DICED SMALL
1 CARROT DICED SMALL
2 STALKS CELERY DICED SMALL
1LBS. GROUND PORK
1LBS. GROUND VEAL
1tsp MINCED RAW GARLIC
3oz TOMATO PASTE
2 CUPS MILK
½ CUP WHITE WINE
1Tbs FRESH CHOPPED HERBS
KOSHER SALT & PEPPER TO TASTE
1 LB COOKED RIGATONI COOKED AL DENTE
Heat the olive oil in a large skillet on high heat.
Add in ground pork and veal and cook through.
Once meat is cooked, add in garlic, onion, carrott
and celery. Cook for another 3 min.
Stir in tomato paste to evenly coat for 1 min.
Add white wine, milk, and herbs, bring to a boil.
Add in cooked pasta and simmer for 3 min.