"Bella Ciao" Pasta E Vino copycat V2

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine all the ingredients for the veal meatballs: ground veal, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well and form the mixture into meatballs, about 1 inch in diameter.

Step 2

Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.

Step 3

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until it becomes crispy. Remove the pancetta from the skillet and set it aside.

Step 4

In the same skillet, add the crumbled Italian sausages and cook until browned and cooked through. Remove the cooked sausages and set them aside.

Step 5

In the same skillet, sauté the chopped onions until they become translucent. Add the sliced cremini mushrooms and cook until they are tender.

Step 6

Pour in the beef demi-glace and bring it to a simmer. Add the heavy cream and stir well to combine.

Step 7

Gently place the veal meatballs into the sauce and let them cook for about 15-20 minutes, or until they are cooked through.

Step 8

Stir in the cooked pancetta and Italian sausages, letting them heat through in the sauce.

Step 9

Season the sauce with salt and black pepper to taste.

Step 10

Add the cooked rigatoni pasta to the skillet, tossing it with the Bella Ciao sauce and meatballs until the pasta is fully coated.

Step 11

Serve the Bella Ciao Pasta in individual plates or a large pasta bowl. Garnish with freshly chopped parsley for a burst of color and added freshness.