Country Sicilian Rigatoni al la Lombardo



cup of chopped carrot

cup chopped celery

4 links of sweet Italian sausage, casing Removed

pound of ground beef

1 tablespoon chopped thyme leaves

1 tablespoon chopped sage leaves

1 tablespoon chopped rosemary

2 tablespoon chopped parsley

6 large basil leaves chopped

2 tablespoon of pine nuts

teaspoon black pepper

1 teaspoon salt

cup mascarpone cheese

cup heavy cream

1 cups of Lombardo Sweet Marsala wine

cup chicken broth

cup of grated parmigiano cheese

3 large chopped Roma tomatos

4 Tablespoon of olive oil

4 Tablespoon of unsalted butter

1 pound of uncooked rigatoni pasta



In a large pot bring 4 quarts of salted water to a boil.

In a large skillet heat oil & butter at medium heat. Add onion, carrots & celery. Cook until tender (about 3 minutes). Add sausage & beef. Cook until all meat is browned. Add salt, pepper, sage, thyme, rosemary, parsley, & basil. Mix well. Add pine nuts, mascarpone cheese & heavy cream. Mix and cook at low heat (about 3 minutes). Add marsala wine and chicken broth.

Cook pasta in salted boiling water according to package. Drain pasta and return to pot. Add sauce and mix well. Add parmigiano cheese and toss. Garnish with more basil and chopped tomato. Transfer to large bowl and serve.