Pipette Rigate with Creamy Bolognese Sauce and Peas

3 lb. Barilla® Pipette Rigate
4½ cups heavy cream
2 cups Parmigiano Reggiano, grated
For the Bolognese sauce:
½ lb. ground pork
1½ ea. carrots
3 oz. pancetta
½ cup white wine
3 tbsp. tomato paste
Bolognese sauce
3 cups peas
3 tbsp. butter
1 lb. ground beef
1 ea. celery stalk
1 ea. onion
3 tbsp. pancetta
salt and pepper, to taste
4½ cups water

1. Process the vegetables, along with the pancetta, in a robot coupe until almost pureed.

2. Place in a medium sauce pot with the butter and cook for 20 minutes or until golden in color and softened.

3. Add the meat and brown for 20 minutes, making sure to stir so you have even browning.

4. Deglaze with the white wine and evaporate completely.

5. Add tomato paste and caramelize with the meat, about 2 minutes.

6. Cover with water and simmer until the water is completely evaporated. This should take at least 2 hours.

7. Season with salt and pepper to taste.

8. Add peas and simmer for 15 minutes.

9. Cook pasta according to directions.

10. Meanwhile, mix the Bolognese sauce with cream and bring to a simmer, reduce a bit so it’s not too runny.

11. Drain the pasta and toss with sauce.

12. Remove the pot from the heat and stir in butter and cheese.