The gold standard of meat sauces.


  • 2  9 oz. packages RP’s Fresh Rigatoni
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 carrot diced fine
  • 1 small onion diced fine
  • 1 stalk celery diced fine
  • 4 cloves crushed garlic
  • 1 lb. ground beef
  • ½ lb. Hot Italian sausage casing removed (about 2 links)
  • 1 Cup whole milk
  • 1 14 oz can diced tomatoes
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • Pepper to taste
  • Fresh shredded parmesan


Heat the olive oil and butter in a medium size sauce pot over medium high heat. Reduce the heat to medium and add the carrots, onion, celery and garlic and cook stirring often until thoroughly tender, about 10 minute. Reduce the heat if it is starting to brown. Increase the heat to medium high and add the beef and sausage. Break up the meat and cook thoroughly. Add the milk, tomatoes, basil, oregano, and salt and bring to a simmer and reduce the heat. Cook for 20 minutes stirring occasionally. Check for consistency. If too runny increase the heat and reduce until slightly thickened. Boil the pasta according to the instructions. Drain and toss immediately with 1 C of the sauce to coat. Serve into pasta bowls and top with more sauce and fresh shredded parmesan. Serves 4-6.