This hearty meat sauce pairs perfectly with the wholesome rigatoni pasta.

1 and 1/4  Pounds Of Rigatoni Pasta

1/2 Pound Of Ground Beef

1/2 Pound Of Ground Pork

1/2 Pound Of Ground Veal

Two Tablespoons Of Diced Pancetta

1/3 Cup Of Finely Diced Carrot

1/3 Cup Of Finely Diced Celery

1/2 Cup Of Finely Chopped Spanish Onion

Two Minced Garlic Cloves

A 28 Ounce Can Of San Marzano Tomatoes Hand Crushed With The Can Juices

6 Ounces Of Tomato Paste

1/2 Cup Of Dry Red Wine (Select One That You Would Drink)

A Teaspoon Of Dried Oregano (Marjoram Can Be Substituted)

Three Whole Fresh Italian Parsley Stalks

Three Whole Fresh Thyme Stalks

1/4 Teaspoon Of Ground Black Pepper

1/2 Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Sea Salt

A Tablespoon Of Olive Oil

Into a 12-14 inch wide, 2 inch deep sauce pan (with a lid), add the ground beef, the ground pork, the ground veal, 1/4 teaspoon of sea salt, and the ground black pepper. On medium heat, cook the meat until browned while breaking it up with a wooden spoon. After the meat has browned, drain it well in a colander to remove any excess grease. Set the browned meat aside.

Into the same pan, add the pancetta and the olive oil. Cook on low heat until the pancetta becomes crispy. When the pancetta is crispy, add the onion, the garlic, the celery, the carrot, 3/4 teaspoon of sea salt, the oregano, and the crushed red pepper flakes. Cook on medium heat for 4 minutes while stirring frequently. Add the red wine. Cook for an additional 4 minutes. Add the tomato paste. Stir well to incorporate the tomato paste with the wine and the vegetables. Cook for an additional minute. Add the hand crushed tomatoes and the browned meat to the pan. Stir well. Turn the heat down to low. Add the parsley stalks and the thyme stalks. Simmer partially covered (the lid should be about 3/4 of the way on) for 30-40 minutes.

After 30-40 minutes, remove the parsley and the thyme stalks. Taste and add more sea salt and/or pepper, if needed.

In the meantime, cook the pasta in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

Add the rigatoni and the sauce to the pot that the pasta was cooked in. Cook while stirring constantly for three minutes on low heat. Turn off the heat. Serve with grated cheese and/or ricotta cheese.