I just calculated the nutritional information of this recipe and added it to the end of this comment!! You can caramelize your own onions for this but I find a store-bought onion jam works just fine! Prep Time: 15 minutes Cook Time: 40 minutes Inactive Time:: 1 hour Total Time: 1 hour 55 minutes Servings: 8 Calories: 677kcal ## Equipment * Wide pot * Large pot ## Ingredients * 4 ounces prosciutto diced * 1 pound ground beef * 1 pound hot Italian sausage loose * 8 ounces mushrooms sliced * 1 tablespoon olive oil if needed * 1 yellow onion peeled and diced * 3 ribs celery with leaves diced * 8 cloves garlic peeled and minced * 1-2 tablespoons of your favorite onion jam * 28- ounce can whole peeled tomatoes * 2 cups water or beef stock * Salt pepper, and crushed red pepper to taste * ⅓ cup heavy cream * 16 ounces dry rigatoni ## For serving: * Fresh basil leaves * Freshly grated parmesan cheese ## Instructions ## Cook the prosciutto: * Place the prosciutto in a wide pot and turn the heat to medium. Cook for 5 minutes until the fat begins to render. * Add the beef and sausage and cook for 12-15 minutes, breaking it up with a wooden spoon as it cooks, until cooked through. Transfer to a paper towel-lined plate. Remove all but 1 tablespoon fat from the pot. ## Cook the mushrooms: * Add the mushrooms to the pot and cook, stirring often, for 10 minutes until crisp and golden brown. Season with salt and pepper. ## Cook the aromatics: * If the pot is dry, add 1 tablespoon olive oil to the mushrooms. Add the diced onion and celery to the mushrooms and cook for 6-7 minutes. Season with salt and pepper. * Add the garlic and cook for 1 minute until fragrant. Add the onion jam and toss to coat. ## Simmer the ragu: * Return the cooked meat to the pot. Add the whole peeled tomatoes and 2 cups of water or beef stock. Taste and season with salt, pepper, and crushed red pepper. Bring to a boil. Reduce heat and simmer for 1 hour. Add more water or beef stock if the liquid evaporates too quickly. Once thick, turn off the heat and stir in the heavy cream. Keep warm. ## Make the pasta: * Once the ragu has finished cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente. Remove 1/4 cup of pasta cooking water and then drain the pasta. * Turn the heat on the ragu to medium-high. Once bubbly, add the pasta cooking water and stir to combine. Add the cooked pasta and toss for 1 minute until glossy. Turn off the heat. ## To serve: * Divide the pasta and ragu between bowls. Serve with basil, parmesan, and extra virgin olive oil if you like! ## Nutrition Calories: 677kcal | Carbohydrates: 50g | Protein: 29g | Fat: 39g | Sodium: 698mg | Fiber: 3g | Sugar: 5g | Vitamin C: 13mg


Thanks for the great recipe! Trying my hand at this tonight


Good luck!! I hope you enjoy it


I LOVED it! Re-read the instructions a ton of times because I was suspicious at the lack of seasoning for the meats, but WOW did their flavors shine through. Thanks for the share, it's now going to be on rotation and a go-to when having a gathering.


This looks delicious. Thanks for the recipe idea OP!


You’ve inspired my dinner tonight thanks


You’re welcome!!




Nice!! Looks amazing!!!


My DIL left me with two big packages of prosciutto last weekend. Will be making this soon:-)


Wow 😍


Making this. Thanls for the recipe


Wow!! This looks amazing!! Do you think I could make this just with beef? Thanks


Yes definitely!




Wowzer 🤩! That looks amazing!




looks yummmmmm


Is it pancetta or prosciutto? I'm thinking pancetta. Looks delicious. I've just not run across diced prosciutto.


I used prosciutto but pancetta would be great too!