Classic Rigatoni Bolognese

1. Add 4 cups of water and a 1/4 teaspoon of salt to the medium pot. Bring to a boil on high heat, then stir in the pasta. Boil for 3 to 4 minutes or until the pasta reaches the desired tenderness. Reserve a 1/4 cup of cooking liquid from the pot, then drain the pasta in the colander. Set aside until Step 3.

2. Place the large sauté pan on medium heat, then add 2-3 teaspoons of oil. Preheat for 3 minutes, and then carefully add the Italian sausage and ground beef mix to the pan. Break the meat apart with the spoon as it cooks until it is browned and crumbly. For a touch of heat, add red chili flakes or freshly ground black pepper. Cook to an internal temperature of 160ºF.

3. Next, pour in the pouch of Bolognese sauce, plus rinse the bag out with the reserved pasta water, and add that as well. Once the sauce comes to a low boil, add in the cooked pasta. Heat for 2-3 minutes more, then remove the pan from the burner and stir in the seasoned ricotta. Please turn off all heating elements.

4. While the Bolognese is cooking, prepare the salad. Place the baby romaine, carrots, and Italian vinaigrette in the medium bowl and mix well. Taste and add salt and pepper as desired.

5. Divide the pasta and meat sauce into two shallow bowls. Serve the salad on the side. Buona mangia!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.