Rigatoni with Italian minced meat sauce

Name: rigatoni with Italian minced meat sauce
Total time: 150 min
Yield: 4
Ingredients: 1 big winter carrot; 3 stem celery; 2 onion; 3 toes garlic; 6 tablespoon olive oil; 300 gram italian pasta; 200 ml Red wine; 1 kilo pasta tomatoes; 150 ml milk; 4 tablespoon dried oregano; 500 gram rigatoni

Ingredients

Directions

Cut the carrots, celery and onions into very small cubes.
Chop the garlic coarsely.
Heat a large saucepan over medium heat with half the oil.
Stew the carrots, celery, onion and garlic in 5 to 8 minutes with the lid on the pan to soften everything.
Add the mince and press it well apart with a spatula, until it is loose and loose.
Then add the wine and the rest of the oil, reduce to half.
Cut the tomatoes into small cubes and add.
Let it simmer for at least 1.5 hours on low heat, then add the milk and oregano.
Let it simmer for another 0.5 hour and then season with salt and pepper.
Boil the rigatoni just as indicated on the package and pour.
Mix as much sauce with the pasta as desired, then serve the pasta in the pan or on plates.
Delicious with a simple rucola salad.