Firehouse Chef: Dominick Iovino makes pasta

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Firehouse Chef Dominick Iovino

1 lb rigitoni
1/2 lb ground veal
1/2 lb ground pork
12-16 oz diced pancetta
1/2 cup heavy cream
shredded parmesan cheese
fresh basil

1 28 oz can crushed san marzano tomatoes
1 28 oz can tomato puree
1/4 cup grated parmesan/romao cheese blend
2 Tbs olive oil
2 Tbs dried oregano and dried parsley
3 cloves fresh garlic, finely chopped
salt to taste

Cook pasta in 4 quarts of boiling water, 10-12 minutes, until al dente. Drain. Brown pork, veal and pancetta in a large skillet or non-stick pan on medium heat until cooked through (about 8-10 minutes). Drain fat from the meat and set aside. In a large pot or sauce pan, add olive oil and chopped garlic. Saute garlic until golden (approximately 3-4 minutes) on medium heat. Add tomatoes and tomato puree, spices and salt to taste. Stir and bring sauce to a simmer and add cheese blend. Simmer for about 15-20 minutes, occasionally stirring. Next, slowly whisk or stir in the heavy cream until thoroughly blended. Add veal, pork and pancetta to the sauce and blend together. Finally, add the cooked past and stir to evenly coat pasta. Serve pasta while hot and top with fresh chopped basil and shredded Parmesan cheese.

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