Rigatoni In Bianco - cooking recipe

Ingredients

1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup finely chopped fennel bulb
2 -3 tablespoons finely chopped fresh flat leaf parsley
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
4 cups finely minced white mushrooms
1 lb ground beef
1 1/2 cups chicken stock (preferably homemade) or 1 1/2 cups beef stock (preferably homemade)
1 lb dried rigatoni pasta
3 tablespoons loosely packed fresh mint leaves
1/2 cup fresh ricotta

Preparation

Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
Cook, stirring often, until al dente.
Drain pasta and transfer to the saute pan with the sauce.
If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
Finely chop the mint and add to the pasta with the remaining parsley.
Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.