Ingredients:

  • 1 lb lean ground beef
  • 1/2 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb rigatoni or penne pasta, uncooked
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil over medium-high heat in a 6-quart Dutch oven. Add ground beef and Italian sausage, breaking meat apart with a spatula, and cook until deeply browned and fat has rendered (7–10 minutes).
  2. Stir in diced onion and cook until translucent, then add minced garlic and cook for 60 seconds.
  3. Stir in tomato paste and cook for 2 minutes to caramelize. Pour in crushed tomatoes, beef broth, oregano, basil, salt, and pepper; bring to a gentle simmer.
  4. Stir in heavy cream until the sauce becomes a velvety orange-hued cream sauce.
  5. Stir uncooked pasta directly into the sauce until submerged. Cover with lid and simmer on low for 10–12 minutes until pasta is al dente.
  6. Remove lid, stir in half of the mozzarella and all the Parmesan. Spread evenly and top with the remaining mozzarella.
  7. Preheat oven to 400°F (200°C). Transfer the uncovered Dutch oven to the center rack and bake for 15–20 minutes until cheese is bubbling and mahogany-colored.
  8. Let the dish rest for 5 minutes before serving to allow the sauce to set.