INGREDIENTS:

+ 500g dry rigatoni pasta
+ 200g minced beef
+ 200g minced pork
+ 3 tbsp olive oil
+ 150ml white wine
+ 50g salted butter
+ 100g smoked diced pancetta
+ 1 onion, finely chopped
+ 1 carrot, finely chopped
+ 1 celery stick, finely chopped
+ 200ml vegetable stock
+ 200g mascarpone cheese
+ ½ tsp freshly grated nutmeg
+ 4 tsp chopped flat leaf parsley
+ 100g freshly grated pecorino romano cheese
+ Salt and pepper to taste

METHOD:

+ In a large saucepan, heat the olive oil and butter and fry the onion, celery, carrot and pancetta for about 10 minutes until softened and golden.

+ Add the pork and beef and mix well allowing the minced meats to crumble. Cook, stirring frequently until the meat has browned.

+ Pour in the wine and cook until evaporated. Season with salt and pepper and add the stock. Lower the heat and simmer, without the lid on, for 30 minutes. Stir occasionally.

+ Mix in the mascarpone, parsley and nutmeg and allow to rest for 10 minutes. In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente.

+ Drain and add immediately to the sauce. On a high heat, mix the white ragu and the pasta together with a wooden spoon for approximately 1 minute. Serve immediately with plenty of grated cheese on top.