Recipe of the Month

Meat Sauce

  • 1/2 pound  Italian sausage either sweet or hot
  • 1/2 pound  ground beef
  • 2 Tablespoons  Olive Oil
  • 1/4 cup  Onion (about 1 small) -- Finely chopped
  • 14 ounces  Italian plum tomatoes -- Chopped
  • 1 Tablespoon  Tomato paste
  • 1 teaspoon  Italian seasoning
  • 1 medium  carrot -- finely chopped
  • 1 cup  water
  • 1 teaspoon  garlic (about 1 -1 1/2 cloves) -- minced
  • 1/2 teaspoon  dried oregano
  • 1/2 teaspoon  dried basil
  • 1 teaspoon  sugar
  • salt & pepper to taste

Cream Sauce

  • 2 1/2 cups  whole milk
  • pinch of each  salt, white pepper, nutmeg
  • 2 Tablespoons  butter
  • 3 Tablespoons  all-purpose flour
  • 1 bay leaf, whole
  • 2 cups  mezzi rigatoni - uncooked

  • 1 1/2 cups  Italian cheese blend - mozzerella, fontina, provolone etc. -- Shredded

  • 4 Tablespoons  Parmesan cheese -- Grated

  • 2 Tablespoons  Plain Breadcrumbs - Dried

Meat Sauce

Cook and drain the ground beef and sausage -break up large clumps

Heat the oil in a large saucepan.  Add the chopped onion and carrot, cook for about 5 minutes with stirring until the onions are softened and turning translucent.

Add the tomato paste and cook for another 3 minutes or until the tomato paste begins to brown. Add the garlic and herbs and cook 30 seconds to 1 minute until fragrant.  Add the tomatoes, sugar and water.

Add the meats to the sauce.  Adjust the salt and pepper.  This will be adjusted again after simmering for 15 minutes with occasional stirring.

Cream Sauce

Melt the butter in a saucepan, add the flour and cook for 1 minute making a roux

Take the roux off the heat and slowly whisk in the milk. Add the seasonings and return to the heat.

Bring to a boil with constant stirring and cook until thick.  Adjust the seasonings and remove the bay leaf.  Put to the side to cool.


Boil the pasta according to package directions for al dente (other sturdy pasta can be used) Reserve 1/2 cup of the pasta water to loosen the mixture if needed.

Mix the pasta with the meat sauce and put into a greased 3 quart casserole. Add some of the pasta water if the mixture seems dry.  Sprinkle the mixed cheeses on top, pour the cream sauce over and separate the pasta so that the sauces mix.  Sprinkle the bread crumbs and parmesan cheese over the top. 

Bake at 375 F for 15 - 20 minutes until golden brown and bubbling.  Allow to stand 10 minutes before serving.

This was inspired by a favorite take out dish from one of our local restaurants.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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