Barilla® Collezione Casarecce with Tuscan Ragout

Instructions

1. 1
   Bring a large pot of water to a boil
   
2. 2
   Heat 2 tablespoons olive oil in a large skillet; add onion, sage, rosemary and garlic; allow the onion to sweat for 10 minutes over low heat
   
3. 3
   Add beef, pork and lamb; cook until the meat begins to stick to the bottom of the pan; deglaze with red wine and continue cooking until the liquid is reduced well; discard the rosemary, sage and garlic
   
4. 4
   Meanwhile, blanch and peel tomatoes, remove the seeds and cut the pulp in dices; add to the meat sauce along with chicken stock; simmer until the liquid is evaporated; season with salt and pepper
   
5. 5
   Cook pasta according to package directions; drain and toss with the sauce
   
6. 6
   Finish with cheese and remaining olive oil